Instructions: Preheat oven to 350 degrees. Cut the tops off the bell peppers and remove the seeds. In a medium skillet, melt the margarine and saute the chopped onion, green pepper and corn until tender and the onion is translucent. Season with salt and chili powder. Add the chopped cilantro or parsley. Keep warm over very low heat.

In a bowl, combine the egg whites and skim milk. Add to the corn mixture and stir together. Increase heat, continue stirring until egg whites begin to set. (Mixture should be moist - not dry.) Stuff peppers with the corn mixture.

Place into a baking dish sprayed with a non-stick spray. Add a small amount of water. Cover loosely with foil. Bake for about 15 minutes or until pepper jackets are tender.

This recipe yields 4 servings

Comments: For extra flavor, choose red bell peppers and roast them before removing the seeds. Cut baking time by 5 minutes.

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch and 1 meat.

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