CORN-STUFFED PEPPERS
I created this recipe-and haven't had any complaints yet! The peppers can be served alone as a meal or alongside pork chops, steak, hamburgers, etc. I love to cook...outside the kitchen. I enjoy crafts and writing.-Suzanne Hubbard, Greeley, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Slice tops off peppers and reserve; remove seeds. In a large bowl, combine the remaining ingredients. Spoon filling into peppers and replace tops., Place in an 8-in. square baking dish. Cover and bake at 350° for 45-60 minutes.
Nutrition Facts : Calories 243 calories, Fat 10g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 820mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 9g protein.
STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
BACON-CORN STUFFED PEPPERS
Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18x12 in.). Fold foil around peppers and seal tightly., Grill, covered, over medium heat until peppers are crisp-tender, 25-30 minutes. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill until cheese is melted, 3-5 minutes. Serve with additional salsa if desired.
Nutrition Facts : Calories 130 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 207mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic exchanges
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA
This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Provided by Food Network
Categories main-dish
Time 52m
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
- If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
- Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
CHILI AND CORN STUFFED SWEET PEPPERS
Provided by Molly O'Neill
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Heat the oil in a medium-size nonstick skillet over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and cook until soft and lightly browned, about 5 minutes. Let cool.
- Place half the corn and half the hominy in a food processor with the eggs. Process until smooth. Scrape into a bowl and stir in the onion mixture, remaining corn and hominy, chilies, salt and pepper.
- Slice the tops off the peppers. Remove the cores and use a spoon to scrape out the seeds and ribs. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through. Fill the peppers with the corn mixture. Place in a shallow baking dish large enough to hold them without crowding and pour in 1 cup of water.
- Cover with aluminum foil. Bake for 30 minutes. Uncover and continue baking until the peppers are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the tops with the cheese and bake just until melted. Divide the peppers among 4 plates, sprinkle with the scallions and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1045 milligrams, Sugar 8 grams, TransFat 0 grams
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