Red Peppers Stuffed with Corn and Fresh Mozzarella

Name: Red Peppers Stuffed with Corn and Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, halved lengthwise; 2 tablespoons butter; 1 bunch scallions, including the firm greens, thinly sliced; 2 1/2 to 3 cups kernels from 5 ears of corn; 2 tomatoes, peeled, seeded, and diced; 1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey jack; 2 tablespoons finely sliced basil leaves; 2/3 cup fresh bread crumbs; Salt and freshly milled pepper; Paprika

Servings: persons

1
Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
2
If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact.
3
Steam them for 5 minutes and set aside.
4
Melt the butter in a large skillet.
5
Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat.
6
Turn off the heat and stir in the cheese, basil, and half the bread crumbs.
7
Season with salt and pepper.
8
Fill the peppers and top with the remaining bread crumbs.
9
Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes.
10
Uncover and brown the tops under the broiler.
11
Dust with paprika and serve.

200

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 10 ingredients. The key ingredients include: 2 red bell peppers, halved lengthwise, 2 tablespoons butter, 1 bunch scallions, including the firm greens, thinly sliced, 2 1/2 to 3 cups kernels from 5 ears of corn, and more.

Yes, Red Peppers Stuffed with Corn and Fresh Mozzarella 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!