Vegetable Stuffed Peppers
4 large green peppers
1/4 cup onion, chopped
Pam – Olive Oil, Canola or Butter
Vegetable or Chicken Broth
1-12 oz can whole corn , drained
1-10 oz pkg baby lima beans , cooked and drained
1/2 tsp dried rosemary , crushed
1 slice bread, torn into pieces (if you’re following the You: on a diet book, you could use 100% whole wheat bread)
Remove tops, cut peppers in half lengthwise and remove seeds. Cook in boiling water for 4 minutes, turn upside down to drain. Cook onion in cooking spray or broth until tender but not brown. Stir in corn, lima beans and rosemary. Season green pepper shells with salt and pepper, and fill with the vegetable mixture. Place peppers in a 13″x9″x2″ baking pan. Toss cooking spray with the bread pieces; sprinkle over the top of the peppers.
Bake in a 350 degrees F oven, for 30 minutes.
[tags]low fat recipes,vegetables,vegetable broth[/tags]