Mexican Stuffed Peppers

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	35 min
Total:	55 min

4
servings

Category:	Meats and substitutes
Subcategory:	Vegetables
Source:	Metro

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Recipe ingredients

2 yellow sweet peppers
2 red sweet peppers
1 Tbsp. (15 mL) vegetable oil*
6 green onions, sliced thin
2 tomatoes, seeded and diced
1 can 7 oz (210 mL) kernel corn*
1/3 cup (80 mL) finely chopped walnuts*
3 Tbsp. (45 mL) chopped fresh basil
Salt and pepper to taste
1 cup (250 mL) grated Mozzarella*

Preparation

Preheat oven to 350°F (180°C).
Cut top off peppers, remove seeds and white membranes. Set aside.
In a skillet, heat oil and brown green onions. Add tomatoes, corn, walnuts, basil, salt and pepper and cook for 1 minute.
Add cheese, mixing thoroughly.
Stuff 4 peppers with mixture and put in a shallow baking dish.
Cover with aluminum foil and bake for 30 minutes.
Serve with mashed potatoes and green beans.

Suggestion

The stuffing can be made a day ahead and stored in the refrigerator.

Origin: Mexican

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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