Sauteed Corn & Peppers
Description
This Mediterranean side-dish features Poblano chile, Red bell pepper, Onion, chopped, Salt. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Rinse & dry the poblano chile & red pepper.
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Cut a slit near the stem of each.
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Grill or broil them on a skewer, turning frequently, until the skin begins to blacken, about 8 minutes.
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Place peppers in a paper bag to sweat for at least 15 minutes.
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When cool enough to handle, remove from the bag, skin & deseed.
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Discard the skin & seeds.
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Dice the chile & pepper & set aside.
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Saute the onion, salt, pepper & cumin in a large skillet until the onion is golden, about 5 minutes.
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Add the corn & saute for 2 minutes.
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Add the reserved chile & pepper & saute for another 3 minutes.
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Reduce the heat & stir in the tomato & lime juice.
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Serve right away.
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"Vegetarian Gourmet" Summer, 1995
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 265.7kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 97526.0mg4064%
- Total Carbohydrate 46.0g16%
- Dietary Fiber 10.4g42%
- Sugars 10.5g
- Protein 8.3g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
amp, bell, black, broiling, chile, chopped, corn, cumin, grilling, juice, kernels, lime, mediterranean, oil, olive, onion, pepper, peppers, poblano, red
