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Corn-Stuffed Peppers

This 5-ingredient vegetarian dinner features a cheesy, meatless filling packed into mild poblano chilies. For extra-zesty flavor, dollop with guacamole or a dash of hot sauce to serve.

Serves 4
Ready in 28 mins
Prep time 10 mins
Cooking time 18 mins
197 calories per serving


> 4 poblano peppers
> 1 cup frozen corn kernels
> 1 cup vegetarian crumbles
> 1/2 cup salsa
> 1/2 cup shredded Cheddar cheese, divided


Preheat oven to 400°F. Halve the peppers lengthwise and remove seeds. Arrange cavity-sides up on a parchment-lined baking sheet. Season insides with salt and pepper.
In a medium bowl, stir together the corn, crumbles, salsa, and ¼ cup Cheddar. Divide among pepper halves, packing to fill, if necessary. Top with remaining ¼ cup Cheddar.
Bake 18 min., until peppers are mostly tender and cheese has melted.

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