Stuffed Peppers

What you Need :


  • 2 tablespoons olive oil
  • 3/4 cup onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup tomato, chopped
  • 2 cups fresh corn kernels
  • Salt to taste
  • 2 eggs
  • 3/4 cup cheddar cheese, grated
  • 1/3 cup milk
  • 3-4 green peppers
  • 1/4 cup tomato juice or water

How to Make It :

  1. Sauté onions, garlic, cumin, coriander, and cayenne in oil over medium-low heat. Make sure not to burn the spices or garlic. Mix in tomatoes, corn, and salt. Simmer until the corn is tender.
  2. In a separate, large bowl lightly beat eggs. Continue to beat in cheese and milk. Mix in sautéed vegetables.
  3. Cut peppers in half lengthwise and remove seeds. Leaving the stems on the peppers will help the peppers hold their shape during baking.
  4. Stuff the pepper halves and then place in a baking dish. Pour tomato juice or water onto the bottom of the dish.
  5. Tightly cover the top of the baking dish with aluminum foil and bake for 30 minutes.
  6. Uncover and bake 10 more minutes.

Best served over rice and topped with fresh cilantro, tomatoes, or more cheese.

Recipe adapted from World Peas Food Hub:

http://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/mexican-corn-and-cheese-stuffed-peppers