ElizabethB
Legendary Member
Another use for Corn Maque Choux.
INGREDIENTS
1 LB ground/minced beef
4 large bell peppers - I like to use different colors
1/4 cup +/- EVOO
2 cups Corn Maque Chou (Frozen or canned whole kernel corn.)
1 cup diced onions
1/2 cup diced celery
Dice the tops cut from the peppers - at least 1/2 cup, more is fine.
1/2 Jalapeno cored and minced
1 cup shredded cheddar - reserve 1/4 cup
salt
fresh ground pepper
chicken broth if needed
METHOD
Heat oven to 350 degrees F.
Cut the tops from the 4 peppers. Remove the seeds and core.
Dice the tops of the peppers.
Brush a heavy saute pan with EVOO. Heat. brown beef. It does not have to cook completely.
Remove from pan and set aside. If your beef is very lean you may need to add more oil.
Saute onions and celery until tender.
Add peppers and corn.
If the mixture is too dry add chicken broth a little at a time.
Cook stirring frequently for 20 minutes.
Return beef and drippings to pan.
Add cheese.
Stir
Season with salt and pepper to taste.
Stuff each pepper with the corn, beef mixture. Sprinkle tops with reserved cheese.
Arrange peppers in an oven safe pan.
Add 1/4" water to the bottom of the pan.
Bake for 30 minutes.
I like to add more shredded cheese and a dollop of sour cream when served.
Ready for the oven.
Ready fir the plate
INGREDIENTS
1 LB ground/minced beef
4 large bell peppers - I like to use different colors
1/4 cup +/- EVOO
2 cups Corn Maque Chou (Frozen or canned whole kernel corn.)
1 cup diced onions
1/2 cup diced celery
Dice the tops cut from the peppers - at least 1/2 cup, more is fine.
1/2 Jalapeno cored and minced
1 cup shredded cheddar - reserve 1/4 cup
salt
fresh ground pepper
chicken broth if needed
METHOD
Heat oven to 350 degrees F.
Cut the tops from the 4 peppers. Remove the seeds and core.
Dice the tops of the peppers.
Brush a heavy saute pan with EVOO. Heat. brown beef. It does not have to cook completely.
Remove from pan and set aside. If your beef is very lean you may need to add more oil.
Saute onions and celery until tender.
Add peppers and corn.
If the mixture is too dry add chicken broth a little at a time.
Cook stirring frequently for 20 minutes.
Return beef and drippings to pan.
Add cheese.
Stir
Season with salt and pepper to taste.
Stuff each pepper with the corn, beef mixture. Sprinkle tops with reserved cheese.
Arrange peppers in an oven safe pan.
Add 1/4" water to the bottom of the pan.
Bake for 30 minutes.
I like to add more shredded cheese and a dollop of sour cream when served.
Ready for the oven.
Ready fir the plate
