Garden Vegie Stuffed Bell Peppers Recipe

Name: Garden Vegie Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups water; 3 large red bell peppers, cut in half lengthwise, remove stem & seeds; 2 tablespoons butter; ¾ cup chopped ripe tomatoes; 1 (10 ounce) package frozen whole kernel corn, thawed; ½ teaspoon salt; ½ teaspoon dried basil leaves; 1 cup cubed 1/2-inch sharp cheddar cheese; 1 cup plain breadcrumbs; 2 tablespoons butter, melted

Servings: persons

10 cups water
3 large red bell peppers, cut in half lengthwise, remove stem & seeds
2 tablespoons butter
¾ cup chopped ripe tomatoes
1 (10 ounce) package frozen whole kernel corn, thawed
½ teaspoon salt
½ teaspoon dried basil leaves
1 cup cubed 1/2-inch sharp cheddar cheese
1 cup plain breadcrumbs
2 tablespoons butter, melted

1
You can use any color of bell pepper if you prefer.
2
I prefer the sweeter red.
3
In large pot or dutch oven bring water to a boil.
4
In meantime, heat oven to 350.
5
Add cut & seeded peppers; return water to full boil.
6
Cook for 5 minutes; remove peppers to paper towel to cool.
7
In 10-inch skillet melt 2 tablespoons butter; add tomato, corn, salt, & basil.
8
Cook stirring occasionally 3-5 minutes, until heated through.
9
Stir in cheese.
10
Mix well.
11
Cheese does not have to be completely melted, will finish in oven.
12
Place peppers in 13 X 9-inch baking pan.
13
(May want to spray a bit of Pam in the pan for ease of removal.)
14
Fill each one with about 1/2 cup vegie mixture.
15
In small bowl stir together bread crumbs & butter.
16
Sprinkle over vegie mixture.
17
Bake 30 - 35 minutes or until heated through.
18
NOTE: My sister added onions (about 1 medium chopped) to hers, I prefer not to have them, but this is an option.

356

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 10 ingredients. The key ingredients include: 10 cups water, 3 large red bell peppers, cut in half lengthwise, remove stem & seeds, 2 tablespoons butter, ¾ cup chopped ripe tomatoes, and more.

Yes, Garden Vegie Stuffed Bell 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.

Garden Vegie Stuffed Bell Peppers

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