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.
- 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
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.
Review This Recipe
I am NOT a cook and cooked this for two separate dates and they LOVED IT!!!!
It is easy and tastes GREAT!!!!!
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!!
Interesting and creative
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.
This was just OK
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.