Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
- 4 large, plump red bell peppers
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeno peppers, seeded and minced
- 3 cups diced zucchini
- 1-1/2 cups fresh corn kernels (from 3 ears) or frozen
- 1/2 teaspoon salt, or to taste
- 1/2 cup grated Muenster or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Freshly ground pepper to taste
- Paprika for garnish
Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Halve peppers lengthwise, leaving stems intact. With a paring
knife, remove seeds and ribs. Place peppers, cut-side down,
on the prepared baking sheet. Bake until the peppers are just
tender, 10 to 15 minutes. Set aside.
Reduce oven temperature to 375 degrees F.
Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and
cook, stirring occasionally, until softened, 3 to 5 minutes.
Add garlic and jalapeno; cook, stirring, for 1 minute. Add
zucchini, corn and salt; cook, stirring occasionally, until
the vegetables are tender, about 10 minutes. Let cool. Stir
in cheese and cilantro. Season with pepper.
Divide the mixture among the pepper halves.
Place in the prepared baking dish.
Add 2 to 3 tablespoons water to the baking dish. Cover with foil
and bake in the peppers until heated through, about 20 minutes.
Uncover and bake for 5 minutes more. Sprinkle with paprika and serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 198, Fat: 8 g, Cholesterol: 14 mg, Carbohydrate: 28 g,
Protein: 9 g, Fiber: 7 g, Sodium: 402 mg
Diabetic Exchanges: 2 Vegetable, 1 Starch, 1 Medium-Fat Meat