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Obesity Discussion · 01-29-06, 06:28 PM

Sweet peppers stuffed with scalloped corn
Dietitian's tip: For extra flavor, use roasted red bell peppers for the shells. To roast, place the bell peppers on a baking sheet lined with aluminum foil. Broil (grill), turning frequently with tongs, until the skin blackens all over, about 10 minutes. Transfer the peppers to a bowl, cover and let steam until the skin loosens, about 10 minutes. Peel, cover and refrigerate until needed.

SERVES 4
Ingredients
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

Directions
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.

Nutritional Analysis(per serving)Serving size: 1 stuffed pepper
Calories 174 Cholesterol 1 mg
Protein 8 g Sodium 357 mg
Carbohydrate 31 g Fiber 5 g
Total fat 4 g Potassium 517 mg
Saturated fat 0.5 g Calcium 57 mg
Monounsaturated fat 2.5 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Vegetables 2
Carbohydrates 1
Protein and dairy 1/2
Fats 1

Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Starches 1
Milk and milk products 1/2
Nonstarchy vegetables 2
Meat and meat substitutes 1
Fats 1

Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Vegetables 3
Dairy foods (low-fat or fat-free) 1/2
Fats and oils 1

http://www.mayoclinic.com/health/hea...ecipes/NU00565

01-29-06, 06:28 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,955 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Sweet peppers stuffed with scalloped corn Sweet peppers stuffed with scalloped corn Dietitian's tip: For extra flavor, use roasted red bell peppers for the shells. To roast, place the bell peppers on a baking sheet lined with aluminum foil. Broil (grill), turning frequently with tongs, until the skin blackens all over, about 10 minutes. Transfer the peppers to a bowl, cover and let steam until the skin loosens, about 10 minutes. Peel, cover and refrigerate until needed. SERVES 4 Ingredients 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 Directions 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. Nutritional Analysis(per serving)Serving size: 1 stuffed pepper Calories 174 Cholesterol 1 mg Protein 8 g Sodium 357 mg Carbohydrate 31 g Fiber 5 g Total fat 4 g Potassium 517 mg Saturated fat 0.5 g Calcium 57 mg Monounsaturated fat 2.5 g MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS Vegetables 2 Carbohydrates 1 Protein and dairy 1/2 Fats 1 Your healthy weight pyramid: A tool for weight loss A sample menu using the Mayo Clinic Healthy Weight Pyramid DIABETES MEAL PLAN EXCHANGES Starches 1 Milk and milk products 1/2 Nonstarchy vegetables 2 Meat and meat substitutes 1 Fats 1 Your diabetes meal plan: Exchange lists DASH EATING PLAN SERVINGS Vegetables 3 Dairy foods (low-fat or fat-free) 1/2 Fats and oils 1 http://www.mayoclinic.com/health/hea...ecipes/NU00565 __________________