Cuban Corn Stuffed Bell Peppers
Recipe: #37159
June 26, 2021
Categories: Cheese, Monterey Jack, Corn, Peppers, Cuban, Gluten-Free Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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