Corn Soufflé Stuffed Red Bell Peppers
 
Prep time
Cook time
Total time
 
Author:
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
  1. Preheat oven to 400 degrees
  2. Remove Corn Soufflé from box, remove plastic wrap, and thaw in microwave
  3. Slice Red Bell Peppers in half vertically, remove seeds, and pith
  4. Stir Cumin, Cilantro, Garlic Powder, and Tabasco into Corn Soufflé, whip with a small whisk
  5. Place Red Bell Pepper halves into a square baking dish, cut side up
  6. Spoon Corn Soufflé into each Red Bell Pepper halve
  7. Bake uncovered 50 minutes, or until filling is lightly browned, and inserted knife comes out clean
  8. Remove from oven, and sprinkle a tablespoon of Monterey Jack Cheese on top of each Red Bell Pepper halve
  9. Return dish to oven for 10-15 more minutes, or until cheese topping is lightly browned
Recipe by Inspired Lite Cook at https://www.inspiredlitecook.com/corn-souffle-stuffed-red-bell-peppers/