Sweet peppers stuffed with scalloped corn

• 4 each sweet red bell peppers or green, or mixing
• 1 tablespoon olive oil
• 1/2 each onions chopped
• 1 each green bell peppers chopped
• 2 1/2 cups corn cut from about 4 large ears of corn
• 1/2 teaspoon salt
• 18 teaspoon chili powder
• 2 tablespoons cilantro chopped fresh, or parsley
• 3 each egg whites
• 1/2 cup milk fat free
• 1/2 cup water

1. Preheat the oven to 350F (180C).
2. Lightly coat a baking dish with cooking spray.
3. Cut the tops off the bell peppers and remove the seeds.
4. Place in the prepared baking dish and set aside.
5. In a medium skillet, heat the olive oil over medium heat.
6. Add the onion, chopped green pepper and corn.
7. Saute until the vegetables are tender, about 5 minutes.
8. Stir in the salt, chili powder, and cilantro or parsley.
9. Reduce heat to low.
10. In a small bowl, whisk together the egg whites and milk.
11. Add to the corn mixture and stir.
12. Increase heat and continue stirring until egg whites begin to set, about 5 minutes.
13. The mixture should be moist, not dry.
14. Spoon 1/4 of the corn mixture into each pepper.
15. Add the water to the bottom of the baking dish.
16. Cover the peppers loosely with aluminum foil.
17. Bake until the peppers are tender, about 15 minutes.
18. Transfer to individual plates and serve.

sweet red bell peppers, olive oil, onions, green bell peppers, corn, salt, chili powder, cilantro, egg whites, milk, water

Taken from recipeland.com/recipe/v/sweet-peppers-stuffed-scalloped-48967 (may not work)