Corn and Tomato Stuffed Bell Peppers

vegetable stuffed peppers
Philip Wilkins/Dorling Kindersley/Getty Images
    63 min

A simple seasoned mixture of corn and tomatoes and assorted vegitables go into the stuffing for these bell peppers. To really flavor this dish, top with shredded cheese about 5 to 10 minutes before the peppers come out of the oven.

What You'll Need

  • 6 medium green bell peppers
  • 3 cups fresh or frozen corn kernels
  • 1 cup diced fresh tomato
  • 1 tablespoon chopped onion
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons melted butter or margarine
  • shredded Cheddar or Cheddar Jack cheese, optional

How to Make It

  1. Slice tops from peppers; remove seeds and white membranes.
  2. Put peppers in a large saucepan; cover with salted water. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside.
  3. Combine remaining ingredients; spoon into drained green peppers.
  4. Place in baking pan; add about 1 to 1 1/2 cups of hot water to the pan to keep the peppers from drying.
  5. Bake in a preheated 350° F (180° C/Gas Mark 4) oven for 35 to 45 minutes or until done.
  6. *If desired, top with shredded cheese about 10 minutes before the peppers are done.

Recipe serves 6.

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