Corn-Stuffed Bell Peppers

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Ready In:
1hr 12mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Fill a large kettle to at least half full and bring water to rolling boil.
  • Slice off a top'lid' from each pepper and scrape insides clean.
  • Plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.
  • In a skillet, saute onions and garlic until soft.
  • Cool slightly and combine with all other stuffing ingredients and seasonings.
  • Stuff peppers with mixture and set in baking pan.
  • Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

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Reviews

  1. This is a great alternative to the standard rice and beef stuffed peppers. It was a little too much chili powder for our taste, I will cut it back to one teaspoon instead of a tablespoon next time.
     
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