Salad-stuffed peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Green peppers; halved, seeded | |
| 1 | can | Spam luncheon meat - (7 oz); diced |
| 1 | can | Whole-kernel corn - (8 3/4 oz); drained |
| ½ | cup | Chopped celery |
| ¼ | cup | Shredded Monterey Jack cheese |
| 1 | tablespoon | Minced onion |
| 1 | dash | Freshly-ground black pepper |
| 3 | tablespoons | Italian dressing |
| 3 | cups | Shredded lettuce |
| 1 | can | Pimentos; cut into strips |
Directions
Simmer pepper halves in boiling water 2 minutes, making sure peppers are completely covered. Drain and rinse with cold water; refrigerate until cold.
Combine Spam, corn, celery, cheese, onion, and pepper; mix with dressing.
Spoon onto pepper halves.
Divide lettuce into 4 salad plates; place 2 filled peppers on each plate.
Garnish tops with pimento strips.
This recipe yields 4 servings.
Source: "Official Spam website at " S(Formatted for MC5): "10-12-1999 by Joe Comiskey - jcomiskey@..." Per serving: 69 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g Protein; 10g Carbohydrate; 6mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: n/a
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