Are you ready to transform your ordinary weeknight dinner into a flavor explosion? These Corn and Salsa Stuffed Peppers are not just a meal, they're a culinary adventure that brings the vibrant spirit of Mexican cuisine right to your dining table. Imagine colorful bell peppers bursting with a zesty mixture of sweet corn, hearty rice, and tangy salsa, all topped with a golden, melted cheese blanket that will make your mouth water instantly!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 cup corn kernels
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the bell peppers thoroughly. Cut each pepper in half lengthwise, removing the seeds and membranes to create neat pepper boats.
- In a large mixing bowl, combine the cooked rice, corn kernels, and salsa. Mix well to create a uniform stuffing mixture.
- Season the stuffing mixture with salt and pepper, stirring to distribute the seasonings evenly.
- Arrange the pepper halves in the prepared baking dish, creating a stable base for the stuffing.
- Generously fill each pepper half with the rice, corn, and salsa mixture, pressing gently to pack the stuffing.
- Sprinkle shredded cheese over the top of each stuffed pepper, covering the filling completely.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden brown.
- Remove from the oven and let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
- Serve hot, optionally garnishing with fresh cilantro, sour cream, or additional salsa if desired.
Tips
- Choose bell peppers that are firm and have a flat bottom to ensure they sit stably in the baking dish.
- For extra flavor, consider using fire-roasted salsa or adding a dash of cumin to your stuffing mixture.
- If you want a protein boost, mix in some black beans or shredded chicken with the stuffing.
- Use a sharp knife to create even pepper halves for consistent cooking.
- Don't overstuff the peppers - leave a little room for the cheese to melt and create a delicious topping.
- For a crispy top, broil the peppers for 2-3 minutes after baking to achieve a golden, slightly charred cheese crust.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for varied flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
