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corn kernels, fresh
Preheat oven to 350* and cut the pepper in half, removing seeds and smearing 1 tablespoon of guacamole inside each half the pepper.
Using a small skillet, sautee the corn with some non-stick spray. (I used the zero calorie butter
Put on a dusting of garlic powder, two dashes of curry powder and two dashes chili powder. Mix it all together while it heats up.
Take it off of the heat and mix it with one heaping tablespoon of Sriracha (more or less to taste). Squeeze in the lime and mix again.
Distribute the corn to each half of the pepper and cook until the pepper is soft, about 15-20 minutes. Enjoy!