Corny Stuffed Peppers
Submitted by Beckster
Sweet red bell peppers stuffed with fresh corn, tomatoes, celery, onion, and bread crumbs, topped with melted Swiss cheese. A meatless stuffed pepper that celebrates summer produce.
YIELD
6 servingsPREP
15 minCOOK
65 minREADY
80 minNo ground beef in sight, and you won’t miss it for a second.
Sweet red bell peppers get a quick parboil to soften, then stuffed to the brim with a filling of fresh corn cut right off the cob, chopped tomatoes, sauteed celery and onion, bread crumbs, and beaten eggs to hold it all together. A cap of melted Swiss cheese on top turns golden and bubbly during the last 10 minutes uncovered.
This is summer in a pepper. Make it when corn and tomatoes are at their peak and you’ll taste the difference in every bite.
Chef Tips
- Pick peppers with flat bottoms so they stand upright in the baking pan. Wobbly peppers tip over and spill their filling.
- Parboil for exactly 5 minutes. You want them softened but still holding their shape, not collapsing.
- The water bath in the baking pan keeps the bottoms of the peppers moist and prevents scorching.
- Oil the underside of the foil cover. Without it, the cheese sticks to the foil and you lose that gorgeous melted top.
- Fresh corn makes a real difference here. Frozen works in a pinch, but the sweetness and snap of fresh ears off the cob is what makes this recipe shine.
Ingredients
Directions
Choose peppers that will stand without tipping over.
Preheat the oven to 350℉ (180℃).
Slice off the stems of the peppers, and remove the seeds and membranes.
Put the peppers in a pot of boiling water and boil for about 5 minutes, to soften.
Drain and set aside.
Meanwhile, in a medium skillet, melt the butter over medium heat.
Saut? the minced onion and celery until wilted, about 5 minutes.
Scrape into a bowl and add the corn and tomatoes.
Toss, then toss again with the salt and black pepper.
Toss in the bread crumbs and then the eggs.
Stuff the peppers, mounding the tops.
Place in a baking pan containing about ½ inch of hot water.
Top with the shredded cheese and cover with aluminum foil (oil the underside).
Bake for about 1 hour, uncovering for the last 10 minutes.
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