Corn-Stuffed Bell Peppers

READY IN: 1hr 12mins
Top Review by June8715

This is a great alternative to the standard rice and beef stuffed peppers. It was a little too much chili powder for our taste, I will cut it back to one teaspoon instead of a tablespoon next time.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Fill a large kettle to at least half full and bring water to rolling boil.
  3. Slice off a top'lid' from each pepper and scrape insides clean.
  4. Plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.
  5. In a skillet, saute onions and garlic until soft.
  6. Cool slightly and combine with all other stuffing ingredients and seasonings.
  7. Stuff peppers with mixture and set in baking pan.
  8. Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

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