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Recipe Name: Snappy Stuffed Pepper Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/24/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 8

1 Bell pepper
2/3 Cup(s) Cheddar Cheese, Shredded
1/2 Cup(s) Whole Kernel Corn
6 Ounce(s) Cream cheese, softened
3 Tablespoon(s) Milk
2 Green onions, sliced
1 1/2 Teaspoon(s) Chili powder
Crackers or raw vegetables
if desired
Cut 1/2-inch slice from top of bell pepper and remove stem; chop
remaining pepper top and set aside. Remove seeds and membrane from
pepper. If necessary, cut thin layer from bottom of pepper so it rests
flat on serving plate. Mix chopped pepper, the Cheddar cheese, corn,
cream cheese, milk, onions and 1 1/2 teaspoons chili powder. Fill
pepper with cheese mixture. Sprinkle with chili powder. Cover and
refrigerate until serving time. Serve with crackers. MC formatted by
Brenda Adams Recipe by: Betty Crocker's Easy Mexican Posted to
MC-Recipe Digest V1 #610 by Badams <> on May
13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 131
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 33.7mg
Sodium: 164.4mg
Potassium: 134.5mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 2.3g
Protein: 4.4g

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