Lighter Cheesy Corn Stuffed Grilled Bell Peppers

5m
Prep Time

20-35m
Cook Time

25m
Ready In

"One of my favorite side dishes. Perfect to serve with your favorite grilled dishes. It's a bit lighter than most stuffed peppers; but, really full of flavor; and, absolutely delicious. And, it is really easy to prepare. I love the outside grill; as you get a nice smoky flavor. However, you can also do these in the oven."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (137.6 g)
Calories 170.1
Total Fat - 6.5 g
Saturated Fat - 3.8 g
Cholesterol - 17.9 mg
Sodium - 247.6 mg
Total Carbohydrate - 19.4 g
Dietary Fiber - 3.1 g
Sugars - 5.3 g
Protein - 11.4 g
Calcium - 307.2 mg
Iron - 1 mg
Vitamin C - 55.3 mg
Thiamin - 0.1 mg

Step 1

Filling ... Add the corn (thawed), shallots, garlic, pepper jack cheese, lime, cilantro, mint, cumin, and a pinch of both salt and pepper to a bowl; and, mix to combine. After mixing, season again if needed. Reserve the parmesan cheese for the top.

Step 2

Peppers ... Cut them in half, leaving the stem on, and scoop out the seeds and ribs. Usually the pepper halves will set upright, without rolling over. If necessary; you can cut a thin slice off the bottom. This is only necessary is you decide to cook these on a pan in your oven. Using an outdoor grill; they can set in between the grill grates.

Step 3

First, microwave the peppers for 1 minute on medium heat, cut side down. This will give the peppers a head start. You DO NOT want them soft; just warmed up. Then, stuff your peppers.

Step 4

Grill ... I like to grill the peppers right on the grates to start off with. This will give the peppers a nice char. Once that happens, and the peppers begin to soften; transfer to a sheet of foil - placed right on the grates. This will prevent the peppers from burning; but, will continue to cook. They take about 20-25 minutes.

Step 5

If cooking them in the oven; place directly on a sheet pan lined with foil. They take a bit longer 30-35 minutes.

Step 6

And, obviously, cooking times can vary - the size of the peppers, your grill, the type of pan, etc. So, just keep an eye on them. You want the peppers soft, but NOT 'mushy.'