As I’ve mentioned before, I was given a stack of cookbook for Christmas. I’ve been busy making recipes from them, like this Flounder Au Vin.
These Zucchini and Corn Stuffed Bell Peppers came from The Woman’s Exchange Cookbook. Most recipes for Stuffed Bell Peppers call for meat of some sort and simply omitting it makes the taste pretty lackluster. Incredibly easy to make these Stuffed Bell Peppers reheated beautifully and were tasty when served cold too.
Zucchini and Corn Stuffed Bell Peppers
(Makes 4 main dishes or 8 side dishes)
- 4 large bell peppers (stick to red, yellow or orange for their sweeter taste)
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 2 1/2 cups diced zucchini
- 2 cups corn kernels
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheese, plus more for garnish (I used a Mexican cheddar blend, but you can also use Monterrey Jack)
- 1/4 cup chopped fresh cilantro
- Preheat oven to 450 degrees.
- Spray a cookie sheet with cooking spray or line with foil.
- Halve peppers lengthwise, leaving the stems in tact. Remove the seeds and ribs.
- Place the peppers cut side down on the cookie sheet and bake for 20 minutes.
- When they are done, set aside and turn oven down to 375 degrees.
- While the peppers are baking take a large skillet and heat oil on medium heat.
- Add onion and cook, stirring occasionally until soft.
- Add garlic and jalapeno. Cool about 1 minute.
- Add zucchini, corn and salt. Cook stirring occasionally until the vegetables are tender, about 10 minutes.
- Remove from heat and cool for 5 minutes.
- Stir in cheese and cilantro. Add pepper and adjust salt as needed.
- Coat a 9 x 13 inch dish with cooking spray and place peppers in it.
- Divide mixture among pepper halves (will keep covered in the refrigeration for up to two days)
- Add 2 to 3 tablespoons water to the dish. Cover with foil and bake peppers for 20 minutes.
- Uncover and bake for 5 more minutes.
- Remove from over and lightly sprinkle with cheese.