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Corn-Stuffed Peppers

Name: Corn-Stuffed Peppers
Cook time: 18 min
Ingredients: 4 poblano peppers; 1 cup frozen corn kernels; 1 cup vegetarian crumbles; 1/2 cup salsa; 1/2 cup shredded Cheddar cheese, divided

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

See nutrition information

Ingredients

> 4 poblano peppers

> 1 cup frozen corn kernels

> 1 cup vegetarian crumbles

> 1/2 cup salsa

> 1/2 cup shredded Cheddar cheese, divided

Steps

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.