Peppers
Sweet Peppers stuffed with Corn
4 red or green bell peppers
1 tablespoon olive oil
1/2 onion, chopped
1 green bell pepper, chopped
2 1/2 cups fresh corn kernels, cut from about 4 large ears of corn
1/2 teaspoon salt
1/8 teaspoon chili powder
2 tablespoons chopped fresh cilantro or parsley
3 egg whites
1/2 cup fat-free milk
1/2 cup water
Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray. Cut the tops off the bell peppers and remove the seeds. Place in the prepared baking dish and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the onion, chopped green pepper and corn. Saute until the vegetables are tender, about 5 minutes. Stir in the salt, chili powder, and cilantro or parsley. Reduce heat to low.
In a small bowl, whisk together the egg whites and milk. Add to the corn mixture and stir. Increase heat and continue stirring until egg whites begin to set, about 5 minutes. The mixture should be moist, not dry.
Spoon 1/4 of the corn mixture into each pepper. Add the water to the bottom of the baking dish. Cover the peppers loosely with aluminum foil. Bake until the peppers are tender, about 15 minutes. Transfer to individual plates and serve.
Roasted Red Pepper with Feta Salad
1/4 cup feta cheese
2 tablespoons fat-free blue cheese dressing
2 whole roasted red peppers, divided in half, with each half cut into strips
4 teaspoons olive oil
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil plus 4 small leaves for garnish
In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.
Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.