Chili and Corn Stuffed Sweet Peppers

Name: Chili and Corn Stuffed Sweet Peppers
Total time: 1 h 20 min
Yield: Four servings
Cuisine: southwestern
Ingredients: 1/2 teaspoon olive oil; 2 cloves garlic, peeled and minced; 1 small onion, peeled and finely chopped; 2 large ears corn, kernels cut from the cob; 1 1-pound can hominy, drained and rinsed; 2 eggs; 2 small hot chilies, seeded and minced; 1 1/2 teaspoons salt; Freshly ground pepper to taste; 4 red, green or yellow bell peppers (or a mixture); 4 teaspoons grated Monterey Jack cheese; 1 scallion, chopped

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: (0)
Comments: Read comments

Featured in: A Pepper Rally

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Ingredients

Yield:Four servings

½teaspoon olive oil
2cloves garlic, peeled and minced
1small onion, peeled and finely chopped
2large ears corn, kernels cut from the cob
11-pound can hominy, drained and rinsed
2eggs
2small hot chilies, seeded and minced
1½teaspoons salt
Freshly ground pepper to taste
4red, green or yellow bell peppers (or a mixture)
4teaspoons grated Monterey Jack cheese
1scallion, chopped

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.