Stuffed peppers are among my favourite dishes to make for dinner because they are so versatile and delicious. You can fill them with an all vegetarian rice mixture like this Tomato, Corn and Cheese Stuffed Pepper recipe or add in some ground meet for a heartier meal. This recipe is delicious as a main course alongside a salad or as a side dish and the presentation is so gorgeous you can serve it at a dinner party!
Tomato, Corn and Cheese Stuffed Peppers Recipe
Stuffed peppers are among my favourite dishes to make for dinner because they are so versatile and delicious.
- olive oil: 3 tablespoons
- 3 capsicums, cut in half lengthwise, stems, ribs and seeds removed: 3
- cooked jasmine rice: 3 cups
- large clove garlic, minced: 1
- large tomato, diced small: 1
- ears of corn, raw: 2
- scallions, chopped small: 2
- cheddar cheese, shredded: ½ cup, plus more for topping
- salt: ½ teaspoon
- black pepper: ¼ teaspoon
Step 1: Preheat oven to 400 degrees. Line a baking sheet with foil and drizzle with one tablespoon of olive oil. Place peppers onto baking sheet, cut-side up.
Step 2: In a large bowl stir together rice, garlic, tomato, corn, scallions, cheese, salt and pepper.
Step 3: Divide mixture evenly amongst peppers. Once peppers are stuffed, top with a little extra cheddar and drizzle with remaining 2 tablespoons of olive oil.
Step 4: Bake until the peppers are tender but not mushy, about 30 - 35 minutes. Serve as a main course or as a side alongside your favourite protein.