4 Servings

Ingredients

2 green bell peppers

1 tablespoon (15 ml) olive oil

1/4 cup (40 g) onion, chopped

6 ounces (170 g) frozen corn, thawed

2 cups (360 g) canned no-salt-added tomatoes, drained

6 ounces (170 g) frozen lima beans, thawed

1/4 teaspoon (0.8 g) garlic powder

1/2 teaspoon (0.4 g) dried basil

1/2 cup (60 g) bread crumbs

Directions

Preheat oven to 350°F (180°C, or gas mark 4).



Cut the green bell peppers in half lengthwise.



Remove the tops and discard the seeds.



Heat enough water in a saucepan to cover the peppers and boil for 3 to 5 minutes, or until just beginning to get soft.



Drain.



In a large skillet, heat olive oil and cook onion until soft, but not brown.



Stir in corn, tomatoes, lima beans, garlic powder, and basil.



Mix well.



Place peppers in an 8 x 8-inch (20 x 20-cm) baking dish.



Fill with vegetable mixture.



Sprinkle bread crumbs on top.



Bake for 20 minutes.

