This dish could become a main dish with the addition of some ground turkey or cheese for protein. As it is, it makes a nice-looking, as well as tasty, side dish. The vegetable mixture, basically succotash in a pepper, can also be served alone.
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
1. 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.
2. 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.
3. 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.