Green Peppers Stuffed With Fresh Vegetables

Oxmoor House

4 servings


+ Add To Shopping List
1/4 cup chopped onion
2 tablespoons chopped celery leaves
1 tablespoon chopped fresh parsley
2 tablespoons butter or margarine
1 cup cooked green beans, cut into 1/2-inch pieces
1 cup whole kernel corn
1 medium tomato, peeled, seeded, and chopped
1/4 teaspoon salt
1/4 teaspoon dried whole marjoram
1/8 teaspoon dried whole basil
1/8 teaspoon dried whole dillweed
1/8 teaspoon coarsely ground pepper
4 medium-size green peppers, cleaned and parboiled
1/2 cup (2 ounces) shredded Cheddar cheese


Sauté onion, celery leaves, and parsley in butter in a large skillet until tender. Add next 8 ingredients; stir lightly.

Stuff mixture into green peppers. Place in a lightly greased shallow baking dish, and bake at 350° for 20 minutes. Top peppers with cheese. Bake an additional 5 minutes or until cheese melts.

Created date

February 2010