6 large bell peppers
1/2 cup chopped onion
1 tablespoon non-hydrogenated vegan margarine
2 cups chopped tomato
2 cups okra slices
2 cups corn
1/4 teasp black pepper
Preheat oven to 350 f. Cut top off bell peppers; remove seeds & membranes. Add peppers to boiling water in a large saucepan; cover. Boil 5 minutes; drain & cool. In a saucepan over medium heat, cook onion in margarine until soft. Add tomatoes, okra, corn & black pepper. Cook until mixture is thoroughly heated and slightly thickened. Fill bell peppers with corn mixture; place in greased baking pan. Bake 30 minutes or until bell peppers are tender.
6 servings. 119 calories, 3 g fat per serving.