CHILI-STUFFED PEPPERS
"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 9g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 656mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
CHILI CHEESE CORN
"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.
Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.
PEPPERS FILLED WITH CORN, CHILLI & CHEESE
A veggie main, perfect for a satisfying meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Vegetable
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/fan 170C/gas 5. Bring a large pan of water to the boil, then cook the peppers for 5 mins. Remove and drain, cut side down, on some kitchen paper.
- Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender. Add the cumin and chilli or cayenne pepper and cook for a further 2-3 mins. Add the courgette, then cook for 4 mins until tender.
- Remove from the heat, then stir in the sweetcorn, avocado, cheese, coriander and seasoning. Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.
- Leave to stand for about 5 mins, then serve warm with soured cream, a chilli bean salad and corn chips.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.27 milligram of sodium
ROASTED PASILLA PEPPERS WITH CORN AND COTIJA
Instead of frying chiles rellenos, roasted peppers are stuffed with a filling of corn with crumbly cotija and crema, which is similar to sour cream, then baked in the embers of a low fire.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
- In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
- Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA
This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Provided by Food Network
Categories main-dish
Time 52m
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
- If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
- Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
CORN WITH CHILE PEPPERS
I had a similiar recipe at a restaurant yesterday for lunch, it is fabulous! I found this recipe at http://southernfood.about.com/od/cornrecipes/r/bl30129y.htm
Provided by Bella Rachelle
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, sauté onion in 2 tablespoons of butter until soft. Stir in remaining butter, corn, chopped peppers, red bell pepper, and salt. Cook corn mixture, stirring frequently, for about 10 minutes, until hot and onion is lightly browned. Corn with chile pepper recipe serves 6 to 8. Enjoy!
Nutrition Facts : Calories 247.3, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 1268.9, Carbohydrate 44.9, Fiber 5, Sugar 7.2, Protein 6.4
CHILI AND CORN STUFFED SWEET PEPPERS
Provided by Molly O'Neill
Categories side dish
Time 1h20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Heat the oil in a medium-size nonstick skillet over medium heat. Add the garlic and cook, stirring, for 20 seconds. Add the onion and cook until soft and lightly browned, about 5 minutes. Let cool.
- Place half the corn and half the hominy in a food processor with the eggs. Process until smooth. Scrape into a bowl and stir in the onion mixture, remaining corn and hominy, chilies, salt and pepper.
- Slice the tops off the peppers. Remove the cores and use a spoon to scrape out the seeds and ribs. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through. Fill the peppers with the corn mixture. Place in a shallow baking dish large enough to hold them without crowding and pour in 1 cup of water.
- Cover with aluminum foil. Bake for 30 minutes. Uncover and continue baking until the peppers are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the tops with the cheese and bake just until melted. Divide the peppers among 4 plates, sprinkle with the scallions and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1045 milligrams, Sugar 8 grams, TransFat 0 grams
CHILI PEPPER, CORN, AND BACON QUICHE
Quiche is a smart choice for breakfast, brunch, lunch, or dinner. It can be served warm or cold, it's easy to make, and typically inexpensive. It's a given that we have quiche for Easter brunch, and this is one of many varieties that we enjoy.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
- Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
- Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
- Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
- Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 283 calories, Carbohydrate 19.1 g, Cholesterol 115.2 mg, Fat 17.7 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 6.7 g, Sodium 764.5 mg, Sugar 4.1 g
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- Heat oven to 350°F. If necessary, cut thin slice off bottom of each bell pepper so peppers stand upright.
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- Remove foil; bake an additional 15 to 20 minutes or until bell peppers are crisp-tender and filling is thoroughly heated. Cool 5 minutes. Carefully remove bell peppers from dish. Garnish each with sour cream.
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