Red Peppers Stuffed with Corn and Fresh Mozzarella

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 663.2
  • Total Fat: 25.0 g
  • Cholesterol: 64.0 mg
  • Sodium: 562.0 mg
  • Total Carbs: 92.4 g
  • Dietary Fiber: 12.6 g
  • Protein: 28.7 g

View full nutritional breakdown of Red Peppers Stuffed with Corn and Fresh Mozzarella calories by ingredient
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Number of Servings: 2


    2 red bell peppers, halved lengthwise
    2 Tbsp butter
    1 bunch scallions, including the firm greens, thinly sliced
    2 1/2 to 3 cups kernels from 5 ears corn
    2 tomatoes, peeled, seeded and diced
    1 fresh mozzarella cheese, 4-5 oz, finely diced, or 1 cup grated Cheddar or Monterey Jack
    2 Tbsp finely sliced basil leaves
    2/3 cup fresh bread crumbs
    Salt and freshly milled pepper


Preheat the oven to 375. Lightly butter a baking dish just large enough to hold the peppers. If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside. Melt the butter in a large skillet. Add the scallions, corn and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in the prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

Number of Servings: 2

Recipe submitted by SparkPeople user HANNANKA.

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