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Vegetarian Mexican Stuffing

yield: 4 total time: 55 minutes
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Ingredients

  • 7 cups cornbread cut into 1⁄2" cubes
  • 2 tablespoons olive oil divided
  • 1 white onion large, diced
  • 2 red bell peppers diced
  • 1 cup fresh corn
  • 3 celery ribs, diced
  • 1 bulb fennel cored and chopped finely
  • 2 jalapeño peppers stemmed, seeded, roughly chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 tablespoon canela
  • 1 tablespoon lime zest
  • 1 lime juiced
  • kosher salt
  • pepper
  • 1/2 cup vegetable stock
  • chopped cilantro Fresh, to garnish, optional

Nutrition

  • Calories : 480 calories
  • Carbohydrate : 71 grams
  • Cholesterol : 65 milligrams
  • Fat : 18 grams
  • Fiber : 8 grams
  • Protein : 11 grams
  • SaturatedFat : 4 grams
  • Sodium : 1190 milligrams
  • Sugar : 7 grams
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