Corn-Stuffed Peppers Recipe

Name: Corn-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 large sweet bell peppers green or red; 1 tablespoon corn oil; 1/2 cup onions finely chopped; 1 clove garlic crushed; 1/2 cup creamed corn; 1/2 cup corn; 1/2 cup cornbread dry, or corn tortillas, crumbled; 1/4 cup parsley leaves freshly minced; 1 tablespoon red pepper flakes; 1 x salt to taste; 1 x black pepper freshly cracked, to taste; 2 cups vegetable stock

Servings: persons

4 large sweet bell peppers green or red
1 tablespoon corn oil
1/2 cup onions finely chopped
1 clove garlic crushed
1/2 cup creamed corn
1/2 cup corn
1/2 cup cornbread dry, or corn tortillas, crumbled
1/4 cup parsley leaves freshly minced
1 tablespoon red pepper flakes
1 x salt to taste
1 x black pepper freshly cracked, to taste
2 cups vegetable stock

1
Preheat oven to 375F (190C).
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 watter 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.

No nutrition data on file — estimate from the ingredient list.

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 sweet bell peppers green or red, 1 tablespoon corn oil, 1/2 cup onions finely chopped, 1 clove garlic crushed, and more.

Yes, Corn-Stuffed Peppers falls under the General 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 Peppers

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