Corn Stuffed 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.

CORN-STUFFED PEPPERS

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.

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 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.

CHEESY CORN STUFFED JALAPENOS

Steps:

• Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves.
• Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
• In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
• Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA

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.