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
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
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.
Filed under: 7 Ingredients or Less, Side Dish | Tagged: bake, bbq, bell pepper, cheese, corn, easy, food, green chiles, grill, mexican, olives, oven baked, peppers, recipe, recipes, simple, simply cook, stuffed peppers, vegetables, vegetarian |