Best Red Peppers Stuffed With Corn And Fresh Mozzarella Recipes

Grilled Red Bell Peppers Stuffed With Mozzarella image

Provided by Sugarmagnolia_fl

Categories Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 loaf crusty Italian bread, small
3 tablespoons olive oil
3 medium sweet red peppers
1 cup fresh mozzarella cheese, cut into small cubes
1 1/2 teaspoons dried basil
1 garlic clove, finely chopped
1 tablespoon olive oil
kosher salt
fresh ground black pepper

Steps:

Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
Remove tops and cut in half lengthwise.

Nutrition Facts : Calories 357.1, Fat 16, SaturatedFat 4.4, Cholesterol 14.8, Sodium 560.1, Carbohydrate 42.1, Fiber 3.3, Sugar 3.3, Protein 11.4

Mozzarella and Roasted Red Pepper Toasts image

Provided by Slatts

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

1 French baguette, sliced into 1/2 inch slices
1/4 cup olive oil, divided
12 ounces roasted red peppers, drained and chopped
8 ounces fresh mozzarella cheese, cut into small chunks
salt and pepper

Steps:

Preheat oven to 350 degrees.
Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
Place a small amount of peppers on each slice of bread.
Top each slice with a fresh mozzarella.
Salt and pepper the breads to taste and drizzle with the remaining olive oil.
Cook for 10 - 15 minutes or until cheese begins to brown slightly.
Serve immeadiately.

Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6

Fresh Corn and Red Pepper Tamales image

Provided by Food Network

Yield 8 tamales

Number Of Ingredients 9

8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels)
1/2 cup red pepper dice
1/2 cup sour cream
1/2 cup milk
3 tablespoons cornmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Sour cream and paprika for garnish

Steps:

Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak.
With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix.
Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot.
Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika.