Corn-Stuffed Bell Peppers Recipe

Name: Corn-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green bell peppers or 4 large red bell peppers; 1 tablespoon corn oil; ½ cup onion, finely chopped; 1 garlic clove, crushed; ½ cup cream-style corn; ½ cup corn kernel; ½ cup dry cornbread or ½ cup corn tortilla, crumbled; ¼ cup freshly-minced parsley; 1 tablespoon red chili powder; salt or salt substitute, to taste; pepper, freshly cracked, to taste; 2 cups vegetable broth

Servings: persons

4 large green bell peppers or 4 large red bell peppers
1 tablespoon corn oil
½ cup onion, finely chopped
1 garlic clove, crushed
½ cup cream-style corn
½ cup corn kernel
½ cup dry cornbread or ½ cup corn tortilla, crumbled
¼ cup freshly-minced parsley
1 tablespoon red chili powder
salt or salt substitute, to taste
pepper, freshly cracked, to taste
2 cups vegetable broth

1
Preheat oven to 375 degrees.
2
Fill a large kettle to at least half full and bring water to rolling boil.
3
Slice off a top'lid' from each pepper and scrape insides clean.
4
Plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.
5
In a skillet, saute onions and garlic until soft.
6
Cool slightly and combine with all other stuffing ingredients and seasonings.
7
Stuff peppers with mixture and set in baking pan.
8
Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large green bell peppers or 4 large red bell peppers, 1 tablespoon corn oil, ½ cup onion, finely chopped, 1 garlic clove, crushed, and more.

Yes, Corn-Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn-Stuffed Bell Peppers

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