Vegetable Stuffed Peppers

SERVES: 6

COOK TIME: 40 Min

This is super beautiful next to your main course, super easy to serve because it's the "holder" and the vegetable all in one. When fresh corn isn't available, I use frozen or canned. You might try broccoli instead of the green beans. You can even turn this into a whole meal by adding some cooked rice or some cubed cooked turkey or chicken.

What You'll Need

6 medium-sized green bell peppers
4 tablespoons (1/4 cup) butter
1/2 cup chopped onion
2 cups cooked corn kernels
2 cups cooked cut green beans
2 medium-sized fresh tomatoes, chopped
1 teaspoon salt
Pepper to taste
1 cup (4 ounces) grated Cheddar cheese

What to Do

Preheat oven to 350°F. Wash the peppers; slice off tops and remove seeds.
In a large pot of boiling salted water, cook peppers for 5 minutes; drain well.
In a small skillet, saute onion in butter for 4 to 5 minutes, just until soft.
In a large bowl, mix the corn, green beans, tomatoes, salt, and black pepper; stir in the onion.
Fill peppers with the vegetable mixture; sprinkle the grated cheese on top. Place stuffed peppers in an ungreased baking dish and bake for 25 to 30 minutes, until peppers are tender and vegetables are heated through.