I love garden bell peppers and when my sister told me about stuffing hers with vegetables I thought, what a great idea. She uses squash, but I changed it up to corn. It was a big hit at Thanksgiving.
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Units: US | Metric
- 10 cups water
- 3 large red bell peppers, cut in half lengthwise, remove stem & seeds
- 2 tablespoons butter
- 3/4 cup chopped ripe tomato
- 1 (10 ounce) package frozen whole kernel corn, thawed
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil leaves
- 1 cup cubed 1/2-inch sharp cheddar cheese
- 1 cup plain breadcrumbs
- 2 tablespoons butter, melted
- 1You can use any color of bell pepper if you prefer. I prefer the sweeter red.
- 2In large pot or dutch oven bring water to a boil. In meantime, heat oven to 350°. Add cut & seeded peppers; return water to full boil. Cook for 5 minutes; remove peppers to paper towel to cool. In 10-inch skillet melt 2 tablespoons butter; add tomato, corn, salt, & basil. Cook stirring occasionally 3-5 minutes, until heated through. Stir in cheese. Mix well. Cheese does not have to be completely melted, will finish in oven. Place peppers in 13 X 9-inch baking pan. (May want to spray a bit of Pam in the pan for ease of removal.) Fill each one with about 1/2 cup vegie mixture. In small bowl stir together bread crumbs & butter. Sprinkle over vegie mixture. Bake 30 - 35 minutes or until heated through.
- 3NOTE: My sister added onions (about 1 medium chopped) to hers, I prefer not to have them, but this is an option.
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Nutritional Facts for Garden Vegie Stuffed Bell Peppers
Serving Size: 1 (598 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 290.3
- Calories from Fat 140
- Total Fat 15.5 g
- Saturated Fat 9.1 g
- Cholesterol 40.1 mg
- Sodium 527.9 mg
- Total Carbohydrate 29.8 g
- Dietary Fiber 4.0 g
- Sugars 5.2 g
- Protein 9.7 g