Stuffed Bell Peppers with Corn
Here’s an easy recipe for stuffed bell peppers that uses corn instead of rice. This a great if your growing peppers and have lots of sweet peppers to use up. It’s been one of my favorite pepper recipes that my Mom always cooked in late summer, now I love to cook it too.
6 Large Sweet Bell Peppers
1 Lb. Lean Ground Beef
1 Medium Onion
3 or 4 Chopped Tomatoes, or 1 Pint Stewed Tomatoes
1 and 1/2 C. Sweet Corn
1 and 1/2 C. Shredded Cheese ( Use Your Favorite Kind )
1 Clove Garlic, Chopped
1 and 1/2 tsp Dried Oregano
Salt, Pepper to Your Taste
Cut the top off the bell peppers, and remove the seeds. If they don’t stand up by them self’s cut off enough of the bottoms so they do. Remove the stems from the tops, and chop them and the bottom pieces to about 1/4 inch pieces. Take the pepper shells and precook them in boiling water for four or five minutes. Remove from the water and set aside.
Chop the onion into 1/4 inch pieces and brown in a frying pan. Add the chopped peppers and the ground beef, and brown the beef. After the beef is brown, add the chopped, or stewed tomatoes, corn, garlic, and oregano. Stir and simmer for 10 minutes. Taste it and add salt and pepper.
Place the pepper shells in a glass baking dish, and spoon in the beef mix. Put one inch of water on the bottom of the baking dish, and place into a 350 degree F. oven and bake 20 minutes. Put the shredded cheese on top and bake 5 more minutes.
If you love peppers as much as I do then this will probably be one of your favorite pepper recipes. I know It’s one of mine, enjoy!