1 hour, 5 minutes*
- Preheat oven to 350°F. Cut tops off bell peppers and remove seeds. Set aside.
- In a large bowl combine tomatoes, beans, corn, salsa, 3/4 cup of the cheese, cornmeal, green onions, cilantro and 1/4 cup water. Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of the cheese.
- Place stuffed peppers in an 8x8-inch baking pan. Add 1/2-inch water to pan. Bake, uncovered, 50 minutes or until peppers are tender and filling is heated through. Remove from oven and let stand 5 minutes. Serve warm.
View all nutritional information
Calories 238, Calories Fat 29, Total Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 473mg, Carbohydrate 40g, Protein 14g
|Calories (fat) extra||12|
|Total Fat (extra)||5|
|Saturated Fat (extra)||7|
|Vitamin A (extra)||31|
|Vitamin C (extra)||245|