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.
- 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
- (Optional) additional cheddar or Monterey jack cheese
- Slice tops off peppers leaving 2-inch bottom; remove seeds.
- Bring 1-inch 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.
- 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.
- Place peppers in shallow baking dish; gently pack with vegetable mixture.
- Bake at 375 degrees F for 15 minutes or until hot.
Prep: 10 min | Cook: 20 min | Total: 30 min | Servings: 6
Recipe and photo used with permission from: Del Monte Foods, Inc.