Cuban Corn Stuffed Bell Peppers

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 is 6 servings

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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