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
- 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
- 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.
- 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.
- 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.
Yields: 5 cups
- 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
- 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).
- In a 10-inch skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes.
- 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.
- 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.