Italian Corn Stuffed Peppers

A new twist on a classic favorite. This vegetarian dish is low in calories and full of antioxidants. By stuffing peppers with corn, you add crowd-pleasing crunch.

Prep: 10 min | Cook: 20 min | Yield: 6 servings

Ingredients

• 1 (14.5 ounce) can Del Monte® Whole Kernel Corn-No Salt Added, drained
• 6 medium red or green peppers
• 1 cup shredded low-fat cheddar or Monterey Jack cheese
• 1/2 cup chopped green onions
• 1/4 cup Italian style bread crumbs
• 1 tablespoon Dijon mustard
• Additional cheddar or Monterey Jack cheese (optional)

Instructions

1. Slice tops off peppers leaving 2-inch bottom; remove seeds.
2. Bring 1 inch of water to boil in Dutch oven or large pot. Place peppers in boiling water; cover and cook 3 minutes. Remove; place upside down to drain.
3. Meanwhile, dice pepper tops to measure 1/2 cup. Combine diced pepper, corn, cheese, onions, bread crumbs and mustard. Top with extra cheese, if desired.
4. Place peppers in shallow baking dish; gently pack with vegetable mixture.
5. Bake at 375 degrees F for 15 minutes or until hot.

Attribution

Recipe and photo used with permission from: Del Monte