Vegetarian Stuffed Peppers
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This vegetarian stuffed pepper is good to look at and has lively flavor.
INGREDIENTS
3 large green peppers, halved and seeded
3 tablespoons olive oil
1 onion, finely chopped
2 cups cooked corn kernels
2 tomatoes, peeled and coarsely chopped
2 tablespoons minced parsley
1 tablespoon chopped fresh basil, or 1-1/2 teaspoons dried, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup freshly make bread crumbsPreheat the oven to 350 degrees. Oil a shallow baking dish large enough to hold pepper halves in a single layer.
Cook the peppers in boiling water for 2 minutes, drain, and set aside.
Heat the oil in a skillet and add the chopped onion. Cook, stirring, until soft. Put the onion in a bowl, add the corn, tomatoes, parsley, basil, salt, and pepper, and mix very well.
Lightly fill each pepper half with some of the mixture. Sprinkle the tops with the bread crumbs. Bake for 30 to 40 minutes or until crumbs are lightly browned.
RICE-AND-CHEESE-STUFFED GREEN PEPPERS - Substitute 1 cup cooked rice and 1 cup grated Cheddar cheese for the corn. Add 1/2 teaspoon savory, crumbled, instead of the basil.
Makes 6 servings