Corn and Cheese Stuffed Sweet Peppers

Mini sweet peppers stuffed with corn, cheese, and tomato sauce. Each bite is cheesy and slightly sweet, perfect as a snack between meals or as a side to any dish.

Corn and Cheese Stuffed Sweet Peppers | Cooking with a Wallflower

These mini sweet peppers are so delicious; it’s hard to resist after just one.  Stuffed to the brim with corn and cheese, each bite is so satisfying. These peppers taste just a little bit like pizza. Or at least, that’s what my sisters told me when they tried it. With just 5 ingredients, this recipe is so easy to make and definitely worth the wait. It can easily be doubled and tripled too for more guests.

Corn and Cheese Stuffed Sweet Peppers | Cooking with a Wallflower

First, preheat the oven to 375oF. Line a baking pan with foil and grease it with vegetable oil or cooking oil spray. I used an 8×8 pan, but you can use a different size that fits your need.

I love how these mini peppers come in different colors! It’s so cheap too! I think one of these bags was less than $2. I used sweet mini peppers, a few jalapenos, and an Anaheim pepper. I’ve never had Anaheim before so I was excited to try it. I was so full afterwards because they’re huge. I recommend sweet mini peppers because everyone can eat them, they’re not spicy at all, but you can use whatever peppers you like for this recipe.

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Next, slice the peppers open in a T-shape. Make a short cut just under the stem about halfway into the pepper.

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 Make a long cut down the length of the pepper starting from the previous cut.

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Remove the seeds from all the peppers. If you’re using sweet mini peppers, then you don’t have to worry. But if you’re using jalapenos, I recommend washing your hands very carefully after you remove the seeds. The seeds in jalapenos are hot, and it will sting if you accidentally rub your eyes with your hands so be careful.

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Line the peppers onto the baking pan and roast at 375oF for 20-25 minutes until the peppers have softened. You will be able to tell because the skin of the pepper will no longer be smooth. It will start to appear wrinkly.

While you’re waiting for the peppers to soften, combine the cheese, corn, tomato sauce, and pinch of salt.

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Once the peppers are done, remove them from the oven and allow them to cool down until you can touch them. Then stuff the peppers with the corn, cheese, and tomato sauce mixture.

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Place the peppers back into the oven for another 10 minutes. Remove them from the oven and sprinkle on the remainder of the cheese.

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Bake for 5 minutes until the cheese melts.

Serve the peppers warm.

Enjoy!

Corn and Cheese Stuffed Sweet Peppers | Cooking with a Wallflower

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Corn and Cheese Stuffed Sweet Peppers | Cooking with a Wallflower

35 comments

  1. I.L. Wolf says:

    I tried these, but slightly differently. I didn’t use tomato sauce, mainly because the jar I had in the fridge hissed at me when I opened it and I thought it might not be the best idea.

    I used Western-Style frozen veggies (corn, onion and peppers. Yes it double-peppered, but it was great) and goat cheese. The mini peppers were so fantastic when they were completely roasted, I was sorry I didn’t make more 🙂

  2. Borage says:

    These stuffed peppers look lovely. And this is coming from someone who generally does not like peppers (though stuffed and roasted are hard to turn down).

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