Sweet peppers stuffed with scalloped corn
Submitted by happyzhangbo
Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.
YIELD
4 servingsPREP
8 minCOOK
30 minREADY
40 minLate summer produce, all in one dish. Sweet bell peppers get hollowed out and filled with a custardy corn filling that sets like a soft scalloped corn, giving you the sweetness of fresh corn off the cob with the silky bind of a light custard. No cream, no butter, no cheese.
The filling cooks first in the skillet. Onion, chopped green bell pepper, and fresh corn kernels saute in olive oil until tender, then get seasoned with chili powder, salt, and a handful of fresh cilantro. Once the whisked egg whites and fat-free milk go in, five minutes of stirring over low heat turns the liquid into a just-set custard that holds the vegetables together without weighing them down.
Stuff the peppers, cover loosely with foil, and bake in a dish with a half cup of water at the bottom to steam them tender. Fifteen minutes in the oven is all it takes. The peppers soften into sweet, pliable shells around a moist filling that is cleaner and lighter than any cheese-heavy stuffed pepper.
Chef Tips
- Use fresh corn when it is in season. Frozen works in a pinch but lacks the milky sweetness of just-cut kernels.
- Do not let the egg white mixture fully scramble in the pan. Pull it while still loose and moist, then let the oven finish setting it.
- Cut the pepper bottoms flat if they wobble. A stable pepper holds its filling and looks better on the plate.
- Save the pepper tops and dice them right into the filling for zero waste.
Variations
- Swap red bell peppers for yellow or orange for a sweeter, fruitier base.
- Add a diced jalapeño or a pinch of cayenne to the filling for heat.
- Scatter grated cheddar or Monterey Jack on top in the last five minutes for a less-light version.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly coat a baking dish with cooking spray.
Cut the tops off the bell peppers and remove the seeds.
Place in the prepared baking dish and set aside.
In a medium skillet, heat the olive oil over medium heat.
Add the onion, chopped green pepper and corn.
Sauté until the vegetables are tender, about 5 minutes.
Stir in the salt, chili powder, and cilantro or parsley.
Reduce heat to low.
In a small bowl, whisk together the egg whites and milk.
Add to the corn mixture and stir.
Increase heat and continue stirring until egg whites begin to set, about 5 minutes.
The mixture should be moist, not dry.
Spoon ¼ of the corn mixture into each pepper.
Add the water to the bottom of the baking dish.
Cover the peppers loosely with aluminum foil.
Bake until the peppers are tender, about 15 minutes.
Transfer to individual plates and serve.
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