Corn Stuffed Peppers

my family survival Corn Stuffed Peppers

Cut fresh corn from the cob (or even canned corn will work but it’s not as good), and cook until tender in milk, add a little cream, salt pepper, and a pinch of sugar. Cut green peppers crosswise or lenthwish, remove seeds and wash. Boil three to five minutes. Drain. Fill with corn. Place filled peppers in a shallow dish, add a little water. Brush tops with butter. Heat in oven at 300 degrees until warm – remove and serve.

Comments

  1. Damn. That sounds gooood. Think I’ll try that this week. Just add some bacon and cheese on top.

    • DID SOMEONE SAY, “BACON AND CHEESE”?
      I captured this recipe off the Fleischmann’s Yeast website. I will be trying it soon. It bares a resemblance to Cheddar Bay Biscuits of Red Lobster fame.

      Bacon and Cheddar Fluffins
      ——————————————-
      Makes: 12 fluffins or 36 minis
      Prep Time: 20 minutes
      Proof Time: 35 to 45 minutes
      Bake Time: 17 to 25 minutes

      2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
      1 envelope Fleischmann’s® RapidRise Yeast
      2 tablespoons sugar
      1 teaspoon salt
      1-1/4 cups very warm water (120º to 130ºF)
      1 tablespoon bacon grease OR Mazola® Corn Oil
      8 slices crisp cooked bacon, crumbled (about 2/3 cup)
      1 green onion, thinly sliced
      1 cup cubed (1/2-inch) sharp cheddar cheese OR shredded if making minis

      Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add water and bacon grease; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff sticky dough. Stir in bacon, green onion and cheese. Cover and let rest 10 minutes.

      Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double.

      Bake in preheated 375ºF oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm.

      Freezer Instructions: Completely cool fluffins and place in an airtight container to freeze. Thaw in the refrigerator. Microwave for 15 to 20 seconds and serve immediately.

  2. Donna in MN says:

    Sounds good. I will have to try that. I make stuffed half banana peppers with asparagus, chopped hot peppers and cream cheese.

  3. mom of three says:

    Or stuffed peppers, with the rice, and tomatoes, that is good too.

  4. That is my kind of eating, but without the butter. Corn goes with so many veggie dishes!!

  5. j.r. guerra in s. tx. says:

    Man, those recipes are making my mouth water and its just past 5 a.m., lol. The Cheddar Bay recipe sounds really good – Thanks!

    Love those stuffed green peppers, we stuff them with loose cooked hamburger meat and onion, add a little cheese and insert into pepper which had stem and seeds removed. Insert meat into top, microwave for 3 minutes per pepper and eat. Yum! My spice of choice is Tony Cachere’s Cajun spice, really adds flavor.

  6. tommy2rs says:

    Bell pepper, New Mexico green or poblano peppers stuffed with picadillo and baked. One my favorite ways to stuff peppers.