This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Recipe courtesy of Deborah Madison
Total:
52 min
Active:
20 min
Yield:
2-4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.

If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.

Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

IDEAS YOU'LL LOVE

Stuffed Red Bell Pepper Rellenos

Recipe courtesy of Giada De Laurentiis

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Roasted Red Peppers

Recipe courtesy of Ina Garten

Roasted Red Bell Pepper Hummus

Recipe courtesy of Guy Fieri

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Stuffed Cherry Peppers

Recipe courtesy of Rachael Ray

Stuffed Peppadew Peppers

Recipe courtesy of Sandra Lee

Turkey and Quinoa Stuffed Peppers

Recipe courtesy of Guy Fieri

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking