Preheat oven to 350 degrees and using 1 tablespoon olive oil, grease the bottom of a shallow baking dish large enough to hold the peppers in a single layer. In a medium saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and red bell pepper and cook, stirring, until just translucent, about 10 minutes. Stir in the garlic, jalapeno, and cumin and cook 1 minute more. Stir in the corn, peas, rice and freshly chopped herbs. Season with salt and pepper to taste. Stuff the peppers with the rice mixture and arrange upright in the prepared baking dish. Sprinkle each filled pepper with cheese and bake about 25 to 30 minutes, until peppers are crisp tender. Yield: 6 servings Recipe by: Cooking Live Show #CL8989 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (657g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 297 (28%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 58.7mg||18 %|
|Sodium 372.3mg||13 %|
|Potassium 678mg||18 %|
|Total Carbohydrate 150.9g||44 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 148.2g|
|Protein 37.8g||54 %|
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Calories per serving: 1059
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