Corn and Red Pepper Medley
Recipe: Appetizer : Corn and Red Pepper Medley - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 cups corn
1 tablespoon olive oil
2 large sweet red peppers, chopped
1/2 cup sweet onion, chopped
1 garlic clove, minced
1/8-1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder (optional)
In a large skillet, heat the oil and cook the corn for about 2 minutes.
Add the red peppers, onions, and garlic, and sautÚ for 4-6 minutes.
Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
"Pretty good basic recipe. My changes make it much better" - sue k.
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.
"This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing." - chef john
"The classic moist pumpkin bread from Down East is spiced with cinnamon, ginger, nutmeg and cloves. This bread improves with age, so plan to make it a day ahead if possible." - janiece mason
"Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are..." - jennyc819
"Green bell peppers stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal..." - tozenuf