tell us what you think

Cancel
Submit Your Review

Corn-Filled Peppers

Ingredients

2 packages (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
1 (16-oz) jar ORTEGA Salsa - Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese

  

Directions

PREHEAT oven to 350°F.

CUT stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.

BAKE for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.

recipe added successfully!

 was added to your  folder.

Close

starter
Star(s)

Prep Time: 0 mins
Cooking Time: 0 mins
Servings:


main dish
Star(s)

Prep Time: 0 mins
Cooking Time: 0 mins
Servings:


side
Star(s)

Prep Time: 0 mins
Cooking Time: 0 mins
Servings:


dessert
Star(s)

Prep Time: 0 mins
Cooking Time: 0 mins
Servings:

Corn-Filled Peppers

(4 stars based on 4 reviews)
Serve these colorful Corn-Filled Peppers with seasoned rice and warm flour tortillas for a delicious meatless meal. Try using red bell peppers or a combination of both red and green peppers.
Pin It
Save to Recipe Box

create your recipe box!

In order to create your personal recipe box, you must be registered on Meals.com. It only takes a minute, then you can save all your favorite Meals.com recipes in one place.

Join Now PRIVACY POLICY



already a member? sign in here.

Sign In Forgot Password
Print
Full Page 4x6 3x5
Kitchen View

share with your friends

Corn-Filled Peppers

Ingredients:

2 packages (12-oz.) STOUFFER'S Corn Souffle, defrosted according to package directions
1 (16-oz) jar ORTEGA Salsa - Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese

Directions:

PREHEAT oven to 350°F.

CUT stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.

BAKE for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.


Estimated Times:

Prep Time: 10 minutes
Cooking Time: 75 minutes
Cooling Time: 0 minutes

Servings: 4

This recipe is:

Vegetarian

In this recipe:


Review This Recipe
  • Star(s)

    EXCELLENT!

    Rene from Seattle, WA

    I am NOT a cook and cooked this for two separate dates and they LOVED IT!!!! It is easy and tastes GREAT!!!!!

  • Star(s)

    OUTSTANDING!!

    Connie Wilson from Brandon, FL

    I made this dish for a Church Supper. Everyone loved it, and wanted the recipe. No one could believe how easy this one is..and Corn Souffle is always in my freezer!!

  • Star(s)

    Interesting and creative

    Rachael V. from Villa Rica, Georgia from

    My husband actually attempted to make this recipe one night without my presences. It turned out fine and he really enjoyed it. I had to give 4 stars because the creative idea. My husband did say he would make this again. We are always looking for fun and interesting recipe ideas.

  • Star(s)

    This was just OK

    Daina from New York, NY

    It was difficult to find the corn souffle, my local groceries don't carry it. When I finally found it, the meal turned out alright, but it was nothing spectacular. Very average, not a lot of zip. The good part was that it was very easy to make.


Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 

    *Percent Daily Values are based on a 2,000 calorie diet.

    This recipe is:

    Vegetarian

    In this recipe:


    • Get exclusive emails
    • Cooking tips & advice
    • FREE Recipe Box
    Join Meals Now!

    recently viewed pages