Cuban Corn Stuffed Bell Peppers

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Senor don orestes Ferrara 1930s ambassador. they cut their corn off the cob. Their bell peppers were probably smaller . It just said cheese so I'm going with a white cheese but you choose. A lent dish"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (279.5 g)
  • Calories 310.9
  • Total Fat - 19.4 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 51.7 mg
  • Sodium - 608.8 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 5.7 g
  • Sugars - 3.8 g
  • Protein - 15.1 g
  • Calcium - 373.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 126.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees

Step 2

Cut a lid off each pepper

Step 3

Remove seeds

Step 4

Mix cheese corn and seasoning

Step 5

Stuff in pepper

Step 6

Dot with a tablespoon of butter

Step 7

Put lid back on

Step 8

Put in a pan filled with 1 inch water

Step 9

Bake 20 minutes at 400 degrees( longer if not softened.

Tips & Variations


No special items needed.

Tags : Dinner

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