Vegetable Stuffed Peppers
- SERVES
- 6
- COOK TIME
- 40 Min
This is super beautiful next to your main course, super easy to serve because it's the "holder" and the vegetable all in one. When fresh corn isn't available, I use frozen or canned. You might try broccoli instead of the green beans. You can even turn this into a whole meal by adding some cooked rice or some cubed cooked turkey or chicken.
What You'll Need
- 6 medium-sized green bell peppers
- 4 tablespoon (1/4 cup) butter
- 1/2 cup chopped onion
- 2 cup cooked corn kernels
- 2 cup cooked cut green beans
- 2 medium-sized fresh tomatoes, chopped
- 1 teaspoon salt
- Pepper to taste
- 1 cup (4 ounces) grated Cheddar cheese
What to Do
- Preheat oven to 350°F. Wash the peppers; slice off tops and remove seeds.
- In a large pot of boiling salted water, cook peppers for 5 minutes; drain well.
- In a small skillet, saute onion in butter for 4 to 5 minutes, just until soft.
- In a large bowl, mix the corn, green beans, tomatoes, salt, and black pepper; stir in the onion.
- Fill peppers with the vegetable mixture; sprinkle the grated cheese on top. Place stuffed peppers in an ungreased baking dish and bake for 25 to 30 minutes, until peppers are tender and vegetables are heated through.