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Lighter Cheesy Corn Stuffed Grilled Bell Peppers

Here's how you make Lighter Cheesy Corn Stuffed Grilled Bell Peppers
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  • Servings: 8
  • Prep: 5m
  • Cook: 20-35m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 4 small red bell peppers, cut in half (stem on; seeds and ribs removed)
  • Olive oil
  • FILLING
  • 2 1/2 cups corn kernels (frozen corn is fine)
  • 2 shallots, fine diced
  • 2 teaspoons minced garlic
  • 8 ounces pepper jack cheese (small diced or grated)
  • 1/4 parmesan cheese, grated
  • 1 whole lime, juiced
  • 1/4 cup fresh cilantro, chopped (you can always use parsley, if you do not like cilantro)
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon ground cumin
  • Kosher salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.'

  • Step 7: Note: The last 5 minutes of cooking, add the parmesan to the top of each pepper. Finish cooking until the cheese is golden brown.

  • Step 8: Serve and ENJOY! ... A perfect side dish.

We hope you enjoy this recipe!

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