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.

Italian Corn Stuffed Peppers


  • 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


  1. Slice tops off peppers leaving 2-inch bottom; remove seeds.
  2. 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.
  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.

Prep: 10 min | Cook: 20 min | Total: 30 min | Servings: 6

Recipe and photo used with permission from: Del Monte Foods, Inc.