Corn- and Pepper-Stuffed Chayote

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  • Makes: 6 servings
  • Makes: 6 side-dish servings
  • Prep: 55 mins
  • Bake: 30 mins 350°F

Corn- and Pepper-Stuffed Chayote

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Directions

  1. Cut the chipotle or ancho peppers open; discard stems and seeds. Cut peppers into extra-small pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften. Drain well.
  2. Meanwhile, halve the chayotes or zucchini lengthwise; remove seeds. Scoop out the pulp of the chayotes or zucchini, leaving a 1/4-inch-thick shell. Chop pulp and set aside.
  3. Cook chayote shells in boiling lightly salted water for 5 minutes. Invert the shells and drain. (Do not precook zucchini shells.)
  4. For filling, in a large skillet cook the sweet peppers and onion in hot oil for 3 minutes. Stir in chopped chayote or zucchini pulp, drained pepper pieces, corn, tomato, and oregano. Cook, uncovered, for 5 minutes, stirring frequently. Remove from heat. Stir in bread crumbs, salt, and black pepper.
  5. Spray a 2-quart rectangular baking dish with cooking spray. Arrange chayote or zucchini shells, cut sides up, in prepared dish. Spoon filling into shells. Bake, covered, in a 350 degree F oven for about 30 minutes or until heated through. Makes 6 side-dish servings.

From the Test Kitchen

Prepare and stuff the chayote. Cover and chill for up to 24 hours. Bake as directed, allowing a few extra minutes to heat through.

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Nutrition Facts (Corn- and Pepper-Stuffed Chayote)

  • Per serving:
  • 94 kcal ,
  • 3 g fat
  • (0 g sat. fat ,
  • 125 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 3 g pro.
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