Santa Fe Stuffed Peppers

[Kelly]

Here's a great recipe that I came across in Woman's Day magazine. It's quick, easy, and great!

Santa Fe Stuffed Peppers

Recipe By : Woman's Day
Serving Size : 4 Preparation Time :0:00
Categories : Beans Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bell peppers
15 ounces corn -- drained and rinsed
15 ounces black beans -- drained and rinsed
1 cup cheddar cheese, lowfat -- shredded
1 cup salsa
1/3 cup scallions or cilantro -- chopped

Heat broiler and spray broiler pan with non-stick spray.
Halve bell peppers lengthwise & core. Place cut side down on prepared pan and broil 7 minutes or until lightly charred.
Meanwhile in a bowl, mix corn, black beans, cheese, salsa, and scallions.
Turn peppers over, fill with corn mixture and broil 2 minutes or until filling is hot.



[This message has been edited by Kelly (edited 09-11-2000).]

[Jeanne G]

Kelly,
Thank you for sharing. I've never been to Santa Fe but love this sort of food. And my mom and dad just got back from Santa Fe so I am going to forward this recipe to her!! It looks yummy!
Jeanne

[SClementson]

Kelly, my mom actually gave me a copy of this recipe. I couldn't believe how good and easy it was. I highly recommend it!

[Kelly]

I re-heated the leftovers in the oven & they are even better the second time around. Definitely a keeper.

[Jeanne G]

Kelly, I'm making them Sunday to accompany a chicken pot pie. My parents are coming for dinner and I was wondering after reading your comment....should I make them the day before and "reheat" them in the oven for a first serving?
Jeanne

[Kelly]

Hi Jeanne - They are great the first day - I would go ahead and make them as the recipe states. I think one of the reasons that I liked them so much more the 2nd day is that there was no work involved for dinner - I just covered them with tinfoil, tossed them in the oven, and played outside with the kids while dinner cooked itself (I love shortcuts!). Good Luck!

Originally posted by Jeanne G:
Kelly, I'm making them Sunday to accompany a chicken pot pie. My parents are coming for dinner and I was wondering after reading your comment....should I make them the day before and "reheat" them in the oven for a first serving?
Jeanne

[iqueen]

Kelly: They do sound great, but for us weight watchers do you have the nutrional analysis?

[Jeanne G]

Kelly,
I tried them last night and they were AWESOME!!! I used more salsa than the recipe calls for & I used both scallions and cilantro. Thanks for sharing your recipe!!! http://www.cookinglight.com/bbs/smile.gif
Jeanne

[Cathy]

I tried these this weekend and they were great! So simple too. I used half the amount of salsa and both the onion and cilantro. I served them with a dollop of lite sour cream on the side & spanish rice. The leftovers were equally as good. Thanks for the recipe. This is a keeper:-))

[ElinorC]

The nutritional stats are as follows for the Santa Fe Peppers.
218 calories; 3 grams fat (4%); 899 mg sodium; 9 g fiber; 187 mg calcium.
The recipe sounds great!

[Wendy w]

Thank you for posting this Kelly! I absolutely love all of the ingredients. We still have a nice crop of sweet white corn so I will be making this very soon with fresh corn! The bell pepper crop isn't too bad either!

Wendy