Corn Stuffed Bell Peppers

These easy to prepare stuffed peppers are filled with corn, green chiles, olives and cheese. Bake in the oven or on the grill.

Corn Stuffed Bell Peppers

Ingredients
1 (12-ounce) can Mexican style corn with sweet peppers
1 cup (4-ounces) shredded cheddar cheese
1 (2-1/4 ounce) can sliced ripe olives, drained
2 tablespoons chopped green chiles, drained
2 tablespoons chopped green onions
3 large green bell peppers, cut in half lengthwise

Directions
Heat oven to 350°F.

Combine corn, cheese, olives, chiles, and green onions in a medium bowl; mix well. Remove seeds and membranes from green pepper halves. Spoon corn mixture into each half. Place each filled pepper half in 13×9-inch baking dish; securely cover with foil. Bake at 350°F. for 20 to 25 minutes or until peppers are crisp-tender. 6 servings.

NOTE: To grill, fill peppers as directed. Place prepared peppers on sheet of heavy-duty foil; wrap securely with double fold seal. Place foil packets on grill 4 to 6 inches from heat source. Cook 20 to 25 minutes or until peppers are crisp-tender.

Related Posts:

Grilled Corn on the Cob with Basil Butter

Pan Roasted Sweet Corn with Bacon

How to Roast, Broil, or Grill Bell Peppers

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