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Corn and Tomato Stuffed Bell Peppers

User Rating 5 Star Rating (1 Review)


vegetable stuffed peppers
Philip Wilkins/Dorling Kindersley/Getty Images
A simple seasoned mixture of corn and tomatoes go into the stuffing for these bell peppers. Top with shredded cheese about 5 to 10 minutes before the peppers come out of the oven.

Cook Time: 45 minutes

Total Time: 45 minutes


  • 6 medium green bell peppers
  • 3 cups fresh or frozen corn kernels
  • 1 cup diced fresh tomato
  • 1 tablespoon chopped onion
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons melted butter or margarine
  • shredded Cheddar or Cheddar Jack cheese, optional


Slice tops from peppers; remove seeds and white membranes. Put peppers in a large saucepan; cover with salted water. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside.

Combine remaining ingredients; spoon into drained green peppers. Place in baking pan; add about 1 to 1 1/2 cups of hot water to the pan to keep the peppers from drying. Bake in a preheated 350° F (180° C/Gas Mark 4) oven for 35 to 45 minutes or until done.

If desired, top with shredded cheese about 10 minutes before the peppers are done.

Recipe serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Outstanding recipe; slight mod = meal, Member aadaken

This has become part of my regular repertoire. The first time I made it, I didn't have quite enough stuffing, so I added some Trader Joe's Salsa Beans on top. I covered it with foil to bake it. It is so delicious, is so easy, and with the beans is a complete vegetarian meal. Aaah. I think I might try ""baking"" it in my slow cooker next... it's full of lovely summer ingredients, but who want to heat up their kitchen?

1 out of 1 people found this helpful.

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