In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain; reserve. With knife, cut kernels off corn cobs (you should have about 2 1/2 cups). In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and TABASCO sauce. Cook until corn is almost tender and starts to form crust on bottom of pan. Gradually stir in 1/2 cup broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat. Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 4|
|Calories from Fat: 244 (22%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 81.6mg||25 %|
|Sodium 297.1mg||10 %|
|Potassium 909.4mg||24 %|
|Total Carbohydrate 197.9g||58 %|
|Dietary Fiber 19.6g||79 %|
|Sugars, other 178.3g|
|Protein 26g||37 %|
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Calories per serving: 1104
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