Corny Stuffed Peppers Recipe

Name: Corny Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium sweet red bell peppers sweet; 2 tablespoons butter unsalted; 6 tablespoons celery minced; 6 tablespoons onions minced; 3 ears corn cut off the cobs, (approx. 2 cups); 3 medium tomatoes peeled, seeded, coarsely chopped; 1 1/2 teaspoons salt or to taste; ⅛ teaspoon black pepper; 1 cup bread crumbs soft; 2 large eggs lightly beaten; 1 cup swiss cheese shredded

Servings: persons

6 medium sweet red bell peppers sweet
2 tablespoons butter unsalted
6 tablespoons celery minced
6 tablespoons onions minced
3 ears corn cut off the cobs, (approx. 2 cups)
3 medium tomatoes peeled, seeded, coarsely chopped
1 1/2 teaspoons salt or to taste
⅛ teaspoon black pepper
1 cup bread crumbs soft
2 large eggs lightly beaten
1 cup swiss cheese shredded

1
Choose peppers that will stand without tipping over.
2
Preheat the oven to 350F (180C).
3
Slice off the stems of the peppers, and remove the seeds and membranes.
4
Put the peppers in a pot of boiling water and boil for about 5 minutes, to soften.
5
Drain and set aside.
6
Meanwhile, in a medium skillet, melt the butter over medium heat.
7
Saut?
8
the minced onion and celery until wilted, about 5 minutes.
9
Scrape into a bowl and add the corn and tomatoes.
10
Toss, then toss again with the salt and black pepper.
11
Toss in the bread crumbs and then the eggs.
12
Stuff the peppers, mounding the tops.
13
Place in a baking pan containing about 1/2 inch of hot water.
14
Top with the shredded cheese and cover with aluminum foil (oil the underside).
15
Bake for about 1 hour, uncovering for the last 10 minutes.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 medium sweet red bell peppers sweet, 2 tablespoons butter unsalted, 6 tablespoons celery minced, 6 tablespoons onions minced, and more.

Yes, Corny 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.

That's it — enjoy your meal!

Corny Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions