Corn- and Pepper-Stuffed Chayote
Prepare and stuff the chayote. Cover and chill for up to 24 hours. Bake as directed, allowing a few extra minutes to heat through.
94 calories; 3 g total fat; 0.3 g saturated fat; 0 mg cholesterol; 125 mg sodium. 17 g carbohydrates; 2 g fiber; 3 g protein;