Chilean Stuffed Peppers

Stuffing vegetables is popular throughout the world, and Chile is no exception. In this recipe, bell peppers are stuffed with a spicy tomato-corn mixture.

6  large green bell peppers
2 tablespoons safflower oil
1  large onion, chopped
1/4 teaspoon nutmeg
1/4 teaspoon ground {cumin}
1/4 teaspoon cayenne
4  medium tomatoes, peeled and chopped
2 cups fresh or frozen corn kernels
1/2 cup fresh bread crumbs
1/2 cup soy milk
1 teaspoon sugar
1/8 teaspoon salt
2 tablespoons dry bread crumbs
Preheat the oven to 350°.

Slice the tops off the peppers and remove the seeds. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover, and cook, stirring occasionally, for 5 minutes or until softened. Add the nutmeg, cumin, and cayenne, and cook, stirring, for 1 minute. Add the tomatoes to the skillet and cook until the mixture thickens, about 3 minutes. Add the corn and mix well.

Combine the fresh bread crumbs and soy milk in a small bowl and mix well. Add the bread crumb mixture, sugar, and salt to the corn mixture in the skillet.

Fill the peppers with the corn mixture and arrange in a baking dish. Sprinkle the dry bread crumbs over the tops. Drizzle the remaining tablespoon oil over the bread crumbs and add 1 cup water to the pan. Cover and bake for 30 minutes or until the peppers are tender and the stuffing is lightly browned (but still moist).

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 45 min

Servings: 6

Recipe By: Robin Robertson

From:  Some Like It Hot
Used with permission of Plume