Mexican Stuffed Bell Peppers

Recipe by Debbwl
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 350°F Set large pot of water to boil.
  • Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
  • Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
  • Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
  • Remove from heat.
  • Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
  • Stir in corn bread (it will crumble) and 3/4 cup cheese.
  • Spoon filling into peppers.
  • Top with remaining 1/4 cup cheese.
  • Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.
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