Recipe Corn and Beef Stuffed Bell Peppers

ElizabethB

Veteran
Joined
14 Aug 2017
Local time
2:07 AM
Messages
2,727
Location
Lafayette, LA. US
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.
42645



Ready fir the plate

42646
 

rascal

Guru
Joined
18 Mar 2018
Local time
7:07 PM
Messages
8,376
Location
Christchurch New Zealand
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.
View attachment 42645


Ready fir the plate

View attachment 42646
Man they look real good. I could do two please

Russ
 
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