Stuffed Corn Bell Peppers

Low fat variation of corn casserole baked into a green pepper

• Ready In: 1 hr 12 mins
• Serves: 4

Ingredients

• 4  large green bell peppers
• 1⁄2 cup onion, finely chopped
• 1  garlic clove, crushed
• 1⁄2 cup corn kernel
• 1⁄2  cream-style corn
• 1⁄2 cup  cornbread, crubmled
• 1⁄2 cup  minced parsley
• 1  tablespoon red chili powder
• 2  cups chicken broth

Directions

1. Preheat oven to 375 degrees.
2. Fill a large kettle at least half full and bring water to a rolling boil.
3. Slice off top of peppers and scrape insides clean.
4. Plunge shells into water, parboil for 2 minutes, remove from water and invert on towels to drain.
5. In a skillet, saute onions and garlic until soft.
6. Cool slightly and combine the next 7 ingredients.
7. Stuff peppers with mixture, set in baking dish and cover with broth.
8. Bake for 40 minutes covered and 10 minutes uncovered, basting often.