BACON-CORN STUFFED PEPPERS
Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18x12 in.). Fold foil around peppers and seal tightly., Grill, covered, over medium heat until peppers are crisp-tender, 25-30 minutes. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill until cheese is melted, 3-5 minutes. Serve with additional salsa if desired.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 207mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic exchanges
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA
This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Provided by Food Network
Categories main-dish
Time 52m
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
- If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
- Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. 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. Uncover and brown the tops under the broiler. Dust with paprika and serve.
STUFFED GREEN PEPPERS WITH CORN
Make and share this Stuffed Green Peppers With Corn recipe from Food.com.
Provided by weekend cooker
Categories Corn
Time 5h20m
Yield 6 peppers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut a slice off the top of each pepper.
- In a small bowl, combine beef, onions, pimento, salt, pepper, and corn.
- Spoon this mixture evenly into peppers.
- Stand peppers in a slow cooker.
- Combine worcestershire, mustard, and tomato soup, and pour over peppers.
- Cover, cook on low for 5-6 hours.
CORN-STUFFED PEPPERS
I created this recipe-and haven't had any complaints yet! The peppers can be served alone as a meal or alongside pork chops, steak, hamburgers, etc. I love to cook...outside the kitchen. I enjoy crafts and writing.-Suzanne Hubbard, Greeley, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops., Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.
Nutrition Facts : Calories 243 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 820mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.
SPICY SMOKY RICE AND CORN STUFFED POBLANO PEPPERS
This is a combination of a recipe I have been making for some time and a recipe my friend gave me. I think he combination of both our recipes works great. This is also an awesome way to use up that leftover Chinese rice from the night before. The corn gives a bit of sweetness whereas the green chilies give it a mild heat and the cilantro a nice fresh flavor. One note ... you may need 7 peppers depending on the size.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 6-7 Peppers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Filling -- Mix the rice, chilies, corn, sour cream, 1 cup of the cheese, chili powder, cumin, salt and pepper in a bowl and stir well until it is all combined. The inside of the peppers are also seasoned, so go lightly with the salt and pepper.
- Peppers -- Slice the pepper on top leaving the stem on and open it up so you can remove the seeds and the inside ribs. Be careful not to break it apart. Lay the peppers on a baking sheet lined with either foil or parchment for easy clean up. Season the inside of the pepper with a little salt and pepper and rub or brush the outside skin with olive oil.
- Stuff the peppers with the rice mixture and top with the remaining cheese.
- Baking -- Preheat the oven to 400 degrees using the middle shelf. NOTE: These can also be done on indirect heat on the grill. I like to put a small sheet of foil down on the grill so the outside of the pepper doesn't burn. You can always take them off the foil at the end of grilling to get some grill marks on the pepper if you want. Oven or grill, they should take around 20-30 minutes until tender, but not falling apart and the cheese is melted. TIP: I have found that letting the filling come to room temp works better than chilled.
- Serve -- This can be served so many ways. For lunch, or as a side dish as they pretty much compliment any main dish. Or serve them as a main dish for a lighter dinner with a bowl of black bean soup and a salad. ENJOY!
Nutrition Facts : Calories 381.6, Fat 15.8, SaturatedFat 8.6, Cholesterol 38.4, Sodium 186.8, Carbohydrate 49.8, Fiber 5.7, Sugar 2, Protein 13.8
CORN STUFFED RED BELL PEPPERS
Steps:
- Preheat oven to 350°F. Rinse the bell peppers. Cut off the tops and save; remove and discard the seeds. Butter the inside of the bell peppers and stand them upright in a baking dish just large enough to accommodate them. Heat the oil in a large skillet, adding onions and the top of the peppers finely chopped. Cook for about 5 minutes on medium heat and then add the sausage. After the sausage is cooked, turn off the heat and drain the fat from the skillet. At this point add the corn, mix well and stuff the peppers. In a small bowl whisk egg with milk seasoning them with salt, pepper and paprika. Divide in 4 equal amounts and pour into each pepper. Pour the beef broth into baking dish and place the dish in the oven; bake for 45 minutes. Few minutes before done, crisp the bacon in a pan or microwave. Serve peppers and decorate each with a slice of bacon on top.
TURKEY, CORN AND BLACK BEAN STUFFED PEPPERS
Yield 4
Number Of Ingredients 7
Steps:
- On a large baking sheet, place your pepper halves on them, upright and drizzle olive oil all over them and bake them in the oven at 375 degrees for 15-20 minutes or until peppers are blistering and getting slightly translusent around the edges. Set aside. In the meantime, in a large skillet, saute your onions in a tbsp or two of olive oil until soft. Then add in the ground turkey. Cook the turkey and onions all the way through and then add the taco seasoning. Stir to combine then add in the beans and corn. Cook for about 5 minutes longer then remove from heat. Take the (cooled) halves of peppers and place them in a small casserole dish then using a spoon, scoop the filling inside the peppers. Overstuffing is a good thing :) Sprinkle a good amount of cheese on top of the filling, enough to cover it all, then place under the broiler on high until cheese is melted and bubbly. Serve immediately.
CHILI AND CORN STUFFED SWEET PEPPERS
Provided by Molly O'Neill
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Heat the oil in a medium-size nonstick skillet over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and cook until soft and lightly browned, about 5 minutes. Let cool.
- Place half the corn and half the hominy in a food processor with the eggs. Process until smooth. Scrape into a bowl and stir in the onion mixture, remaining corn and hominy, chilies, salt and pepper.
- Slice the tops off the peppers. Remove the cores and use a spoon to scrape out the seeds and ribs. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through. Fill the peppers with the corn mixture. Place in a shallow baking dish large enough to hold them without crowding and pour in 1 cup of water.
- Cover with aluminum foil. Bake for 30 minutes. Uncover and continue baking until the peppers are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the tops with the cheese and bake just until melted. Divide the peppers among 4 plates, sprinkle with the scallions and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1045 milligrams, Sugar 8 grams, TransFat 0 grams
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