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Garden Vegie Stuffed Bell Peppers

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“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
SERVES:
6
YIELD:
6 Halves
UNITS:
US

Ingredients Nutrition

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.

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