Corn Stuffed Bell Peppers
Bright, flavorful, and packed with wholesome ingredients, these Corn Stuffed Bell Peppers are a vibrant twist on a classic comfort food! Tender bell peppers serve as edible bowls, generously filled with a zesty mixture of sweet corn, hearty quinoa or rice, juicy tomatoes, and aromatic spices like cumin and chili powder. A sprinkle of sharp cheddar cheese melts into gooey perfection, creating a golden, bubbly topping. This easy, vegetarian recipe is as delightful to look at as it is to eat, making it a show-stopping dish for weeknight dinners or casual gatherings. Customize with fresh cilantro for an herby kick and serve with lime wedges to brighten every bite. With minimal prep and big flavor, these stuffed bell peppers are a must-try for anyone seeking a healthy yet satisfying meal!
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Recipe Information
Ingredients
- 4 pieces Bell peppers
- 1.5 cups Corn kernels (fresh, frozen, or canned)
- 1 cup Cooked quinoa or rice
- 1 cup Cheddar cheese (shredded)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Tomato (diced)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, optional)
- 1 piece Lime (cut into wedges, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside the tops if you want to use them as decorative lids; otherwise, discard.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the corn kernels, diced tomato, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to combine.
Add the cooked quinoa or rice to the skillet, stirring to mix evenly. Remove from heat.
Stir in half of the shredded cheddar cheese and the chopped cilantro (if using). Taste and adjust seasoning if needed.
Place the hollowed bell peppers in a baking dish. Fill each pepper with the corn mixture, pressing down lightly to pack the filling.
Top each stuffed pepper with the remaining shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Serve warm with lime wedges on the side.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 45.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 970 mg | 75% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2913 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
