Best Corn Stuffed Red Bell Peppers Recipes

BACON-CORN STUFFED PEPPERS

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.

FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

BEEF AND CORN BAKED STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a shallow 3-quart baking dish.
• Cut tops off of the peppers; remove seeds and membranes.
• Bring a large saucepan of water to a boil. Reduce the heat to low and add the peppers. Cook the peppers in the simmering water for 10 minutes.
• In a large skillet over medium heat, brown the ground beef with the onions; pour off excess grease.
• Add seasonings, rice, corn, and tomato sauce. Heat until hot and bubbly.
• Spoon the ground beef filling mixture into the boiled bell peppers; place in casserole dish. Place extra filling, if any, around stuffed peppers.
• Bake the stuffed peppers at 350 F for 20 minutes.
• Enjoy!

STUFFED RED PEPPERS

Steps:

• Bring brown rice and water to a boil in a saucepan. Reduce heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender, about 40 minutes; transfer to a large mixing bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and place in the skillet. Add onion, mushrooms, and garlic; cook and stir until the beef is completely browned, 7 to 10 minutes. Mix beef mixture into brown rice.
• Stir tomato sauce, diced tomatoes, tomato paste, and Italian seasoning into the rice mixture and season filling with salt and black pepper.
• Arrange bell peppers in a baking dish. Spoon filling into bell peppers.
• Bake in preheated oven until the peppers are tender, about 1 hour. Sprinkle Parmesan cheese over the stuffed peppers to serve.

STUFFED GREEN PEPPERS WITH CORN

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.