Chili Corn Stuffed Bell Peppers
INGREDIENTS
- Cooking Time: 65
- Servings: 4
- Preparation Time: 20
- 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
- Sea Salt
- Fresh Parsley – Garnish
- Tortilla Chips – Garnish + Serve on the side
DIRECTIONS
- 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!
- ENJOY