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Stuffed Peppers with Corn

The peppers become even sweeter after they’ve been baked.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
367 calories per serving


> 4 red peppers
> 1 onion
> 1 clove garlic
> 3 tbsp olive oil, divided
> 12 oz 90% lean ground beef
> 1 1/2 cup instant rice
> 1 (7 oz) can corn, drained
> 1 tbsp paprika


Preheat oven to 375° F.
Cut the peppers in half lengthwise and remove the seeds.
Place the halves with the open side up on a baking sheet or roasting pan lined with parchment paper.
Chop the onion and mince the garlic. Heat 2 tbsp oil in a frying pan and fry the onion for 3 minutes. Add the garlic and cook an additional 1 minute.
Add the ground beef and cook 3 minutes or untill no pink. Add the rice and the drained corn and season to taste with paprika and salt in moderation and pepper.
Fill the peppers with the mixture and drizzle with remaining 1 tbsp oil. Bake for about 20 minutes until soft and cooked.

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