This recipe is certainly not quick, but definitely is easy. These large Red Bell Peppers halves are filled with thawed Stouffer’s Corn Soufflé, that has been jazzed up a bit with Cumin, Cilantro, Garlic Powder, and a dash of Tabasco Sauce.
After the Corn Soufflé is cooked through, and lightly browned, Monterey Jack cheese is sprinkled on top for melty goodness.
The dish is then returned to the oven for a few more minutes to give the cheese topping a golden crust.
Corn Soufflé Stuffed Red Bell Peppers
Prep time
Cook time
Total time
Author: Jeannette Hollenbeck
Recipe type: Vegetable Side Dish
Serves: 4
Ingredients
- 2 large Red Bell Peppers
- 1 box Stouffer's Corn Soufflé, thawed
- ⅛ teaspoon ground Cumin
- ¼ teaspoon dried Cilantro
- ¼ teaspoon Garlic Powder
- Dash of Tabasco Sauce
- ½ cup shredded Monterey Cheese
Instructions
- Preheat oven to 400 degrees
- Remove Corn Soufflé from box, remove plastic wrap, and thaw in microwave
- Slice Red Bell Peppers in half vertically, remove seeds, and pith
- Stir Cumin, Cilantro, Garlic Powder, and Tabasco into Corn Soufflé, whip with a small whisk
- Place Red Bell Pepper halves into a square baking dish, cut side up
- Spoon Corn Soufflé into each Red Bell Pepper halve
- Bake uncovered 50 minutes, or until filling is lightly browned, and inserted knife comes out clean
- Remove from oven, and sprinkle a tablespoon of Monterey Jack Cheese on top of each Red Bell Pepper halve
- Return dish to oven for 10-15 more minutes, or until cheese topping is lightly browned
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