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
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.
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