Garden Vegie Stuffed Bell Peppers

Submitted by CabinKat

"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."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 6 Halves
• Serves: 6

ingredients

• 10 cups water
• 3 large red bell peppers, cut in half lengthwise, remove stem & seeds
• 2 tablespoons butter
• 3⁄4 cup chopped ripe tomatoes
• 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

directions

1. You can use any color of bell pepper if you prefer. I prefer the sweeter red.
2. In 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.
3. NOTE: My sister added onions (about 1 medium chopped) to hers, I prefer not to have them, but this is an option.