Chili Corn Stuffed Bell Peppers
Why I Love This Recipe
Stuffed peppers are not only visually delightful, but they are so fantastic to eat. This recipe has bell peppers stuffed with a chili spiced corn mixture and baked until tender and scrumptious. Pairs wonderfully with a fresh salad for a perfectly balanced meal.
Ingredients You'll Need
4 Bell Peppers
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Large Red Onion, chopped
1 clove Garlic, crushed and minced
1 Jalapeno, seeded and diced
5 Mini Sweet Peppers, diced (or 1 additional bell pepper)
2 C Frozen Sweet Corn
1 C Black Beans
1/3 C Whipping Cream
1 ¼ C Medium Cheddar, shredded
1 ½ Tsp. Chili Powder
1 Tsp. Garlic Powder
½ Tsp. Red Pepper Flakes
½ Tsp. ground White Pepper
1 ½ Tsp. Dried Chives
Fresh Parsley – Garnish
Tortilla Chips – Garnish + Serve on the side
Preheat oven to 425 F
In a large frying pan, bring to temperature on medium and combine the EVOO and butter. Add the red onion and a pinch of sea salt. Cook 3 minutes.
Add the garlic and red pepper flakes. Continue cooking 2 minutes before adding the jalapeno and sweet pepper. Season with another pinch of sea salt and cook 3 minutes stirring occasionally.
Stir in the chili powder, white pepper, garlic powder, and dried chives. Once thoroughly mixed in, add the corn and black beans. Cook 2 or 3 minutes.
Pour in the whipping cream and cover. Once the pan begins bubbling away (a minute or so) stir in 1 C of the shredded cheese. Cover and bubble away another minute. Taste and adjust salt if needed.
Slice the tops off the peppers and scoop the insides out. Spoon the corn mix into the each pepper and transfer the stuffed peppers to a baking dish coated in cooking spray. Spray the outsides of the peppers in cooking spray. Tent tinfoil over the dish lightly covering it.
Bake 25 minutes covered. Remove cover and bake another 20 – 25 minutes until tender and beginning to brown.
Garnish with fresh parsley. Serve with tortilla chips, they are the perfect vessel for picking up anything that falls out /off the pepper!