12 slices white bread, cubed
1 1/2 cups fat-free chicken broth or vegetable broth
1/4 cup chopped fresh chives, or 1 tablespoon dried
1 tablespoon minced fresh cilantro
2 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 jalapeno, minced (optional)
1 cup frozen corn, thawed
1/2 cup reduced-fat Monterey Jack cheese, grated
Salt and pepper to taste
Preheat oven to 350 degrees. In a large mixing bowl, toss together cubed bread, chicken broth, chives, and cilantro. Set aside. In a large, nonstick skillet, melt butter. Add onion and saute over medium heat until lightly browned, about 7 minutes. Add garlic, red pepper, green pepper, and jalapeno.
Saute until tender, about 5 minutes. Stir in corn.
Stir the vegetable mixture and the Monterey Jack into the moistened bread. Season to taste with salt and pepper. Spoon stuffing into 2-quart baking dish. Bake 45 to 50 minutes, until the top is nicely browned.
Yield: 8 servings
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