Creamed Corn and Rice-Stuffed Bell Peppers

stuffed bell peppers

Perfect for a meatless Monday supper, these Creamed Corn and Rice-Stuffed Bell Peppers taste just like enchiladas.

Creamed Corn and Rice-Stuffed Bell Peppers
 
Yields: 8 servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1⁄2 cup finely chopped yellow onion
  • 1 cup long-grain rice
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 1⁄4 teaspoons kosher salt
  • 2 cups Creamed Corn (recipe below)
  • 1 cup shredded sharp Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1⁄2 cup chopped fresh cilantro
  • 1⁄2 teaspoon ground ancho chile powder
  • 1⁄2 teaspoon ground cumin
  • 4 medium red bell peppers
  • 2 tablespoons water
  • 1 tablespoon canola oil
Instructions
  1. In a large saucepan, melt butter over medium-high heat. Add onion; cook for 1 minute. Add rice and garlic; cook for 1 minute. Stir in broth and salt; bring to a boil. Reduce heat to medium-low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from 
heat. Gently stir in 2 cups Creamed Corn, 1⁄2 cup Cheddar, 1⁄2 cup Monterey Jack, cilantro, chile powder, and cumin.
  2. Preheat oven to 350°. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons water to dish. Lightly cover with wax paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid. Fill peppers, mounding rice mixture in each pepper half. Drizzle with oil. Cover with foil.
  3. Bake until tender and heated through, about 35 minutes. Uncover; sprinkle with remaining 1⁄2 cup Cheddar and remaining 1⁄2 cup Monterey Jack. Bake until cheese 
melts, about 10 minutes more.
Creamed Corn
 
Yields: 5 cups
Ingredients
  • 18 medium ears corn, shucked
  • 3 tablespoons unsalted butter, plus more for serving
  • 3⁄4 cup chopped yellow onion
  • 1 1⁄2 teaspoons kosher salt, divided
  • 1⁄4 cup heavy whipping cream
  • 1 tablespoon chopped fresh thyme
  • 1⁄4 teaspoon ground black pepper
  • 1⁄8 teaspoon ground red pepper
Instructions
  1. Holding a long, sharp knife at a downward angle, cut tips from corn kernels (about 4 cups). Stand each 
cob over a large bowl. Using the 
back of a spoon, scrape downward 
to remove pulp (about 3 cups).
  2. In a 10-inch skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes.
  3. Add corn kernel tips, pulp, and 
1 teaspoon salt; bring to a boil over medium-high heat. Cover, reduce 
heat, and simmer until corn is 
tender, about 35 minutes, stirring occasionally.
  4. Uncover; stir in cream, thyme, black pepper, red pepper, and remaining 1⁄2 teaspoon salt. Cook until thickened, 8 to 10 minutes. Serve with extra butter.

 

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