Corny Stuffed Peppers

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Servings: 6 Difficulty: Advanced
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Sweet bell peppers filled with a savory mix of corn, tomatoes, and Swiss cheese
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These Corny Stuffed Peppers are a vibrant and comforting dish that balances the sweetness of red or yellow bell peppers with a hearty, savory filling. The combination of fresh corn kernels, diced tomatoes, and celery provides a wonderful crunch and burst of flavor, while the Emmental cheese adds a rich, creamy finish. This recipe is perfect for a light summer dinner, a potluck contribution, or a healthy side dish that doubles as a main. The peppers are briefly boiled to tenderize them before being baked until the cheese is golden and bubbly. It’s a simple, elegant meal that feels special yet comes together with pantry staples.

Corny Stuffed Peppers recipe image
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Corny Stuffed Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 129.0

Description

These Corny Stuffed Peppers are a vibrant and comforting dish that balances the sweetness of red or yellow bell peppers with a hearty, savory filling. The combination of fresh corn kernels, diced tomatoes, and celery provides a wonderful crunch and burst of flavor, while the Emmental cheese adds a rich, creamy finish. This recipe is perfect for a light summer dinner, a potluck contribution, or a healthy side dish that doubles as a main. The peppers are briefly boiled to tenderize them before being baked until the cheese is golden and bubbly. It&# 226;ÂÂs a simple, elegant meal that feels special yet comes together with pantry staples.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Slice off the stems of the bell peppers and remove the seeds and white membranes.
  3. Place the peppers in a pot of boiling water and boil for about 5 minutes to soften them slightly.
  4. Drain the peppers well and set them aside on a plate or rack.
  5. In a medium skillet, melt the butter over medium heat.
  6. Add the minced celery and onion to the skillet and sauté until wilted and tender, about 5 minutes.
  7. Transfer the vegetable mixture to a large mixing bowl.
  8. Add the corn kernels and chopped tomatoes to the bowl with the celery and onion.
  9. Season with salt and black pepper to taste, tossing to combine.
  10. Stir in the soft bread crumbs and lightly beaten eggs until the mixture holds together.
  11. Stuff each pepper generously with the corn mixture, mounding the tops slightly.
  12. Place the stuffed peppers in a baking pan containing about 1/2 inch of hot water.
  13. Top each pepper with shredded Emmental or Swiss cheese.
  14. Cover the pan tightly with aluminum foil (oil the underside of the foil to prevent sticking).
  15. Bake for 50 minutes, then remove the foil.
  16. Continue baking for another 10 minutes to allow the cheese to brown and bubble.
  17. Remove from the oven and let cool slightly before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 129.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 61.5mg3%
Total Carbohydrate 30.0g10%
Dietary Fiber 4.5g18%
Sugars 6.3g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed peppers, corn salad, bell peppers, swiss cheese, vegetarian, summer dinner, healthy side dish, potluck recipe, baked peppers, corn filling, emmental, easy dinner, colorful vegetables, light meal, family friendly
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