Corn-Stuffed Peppers
Submitted by Krin52
Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
Corn-stuffed bell peppers lean hard into the corn theme. The filling pulls double duty with creamed corn for moisture and whole kernels for bite, then cornbread crumbs (or crumbled corn tortillas) pull it all together into a tender, savory stuffing. A clove of garlic, sautéed onion, and a tablespoon of red pepper flakes give it a low Mexican-leaning hum.
The shells get a quick two-minute parboil before stuffing. That short blanch softens the pepper just enough so it cooks through evenly without going slack in the oven. Skip it and you risk crunchy ribs hiding under a fully-cooked filling.
Basting with vegetable broth as the peppers bake is the real secret. The broth keeps the cornbread filling moist instead of drying into a brick, and it picks up sweetness from the corn and pepper drippings as it reduces in the pan.
Kitchen Tips
- Choose squat, flat-bottomed peppers so they stand upright in the baking dish without tipping.
- Save the sliced lids, dice them, and toss into the filling so nothing goes to waste.
- Stale, dry cornbread absorbs broth far better than fresh. Day-old is ideal.
- Cover for the first 40 minutes to steam the shells, then uncover to firm and lightly brown the tops.
- Leftovers reheat beautifully under foil at 325°F (163°C) with a splash more broth.
Variations
- Stir in a half cup of black beans and a handful of shredded jack cheese for a Tex-Mex spin.
- Swap the cornbread for cooked rice and add a chopped chipotle in adobo for smoky heat.
- Top with crumbled cotija and a squeeze of lime before serving.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
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 watter with care, invert on towels, and drain.
In a skillet, sauté 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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