These colorful stuffed bell peppers are a great crowd pleaser. They are perfect for both family meals and entertaining. The beauty of stuffed baked dishes lies in the fillings which are delicious and attractive. You can use freshly prepared fillings or even leftovers will do. These are wonderful at potluck or even at a party as they look so very pretty & tasty. Children who do not like their vegetables or regular meals will definitely enjoy these. You can prepare these in advance to save time and bake just in time to eat.
Bake these gorgeous stuffed bell peppers which are bursting with flavor and aromatic herbs. You can mix and match vegetables and cheese according to your personal taste. Make this once and there will be requests for more! Enjoy… 😀
- 6 med. Assorted Bell Peppers
- 3 cups tender Corn Kernels/Nibs (boiled or steamed)
- 1 cup fresh Tomato (deseeded & diced)
- 1 med. Onion (peeled & finely chopped)
- ½ tsp. fresh Garlic paste
- 1 tsp. Red Chilli pwd. (optional)
- ¼ tsp. Black Pepper pwd.
- ½ tsp. Oregano
- 1 tbsp. Butter/Olive Oil
- 1 cup White Sauce (thin)
- 1/4 cup mixed Cheese
- Salt to taste
For the Topping :
- ½ cup each processed Cheddar & Mozarella Cheese
- A sprinkling of mixed Italian Herbs & dry Bread Crumbs
- Olive Oil for drizzling
Wash, wipe & slice the bell peppers horizontally; discard seeds and white membranes.
Blanch the bell peppers in boiling salted water for about 2-3 mins. Drain and set aside.
Heat a pan/skillet/wok/kadhai, with butter/olive oil.
Sauté the onions till soft and translucent.
Add the tomatoes, garlic paste, chilli pwd. and cook till tomatoes turn soft and rawness disappears.
Add in the boiled/steamed corn kernels/nibs; sauté for about 2 mins.
Switch off the heat and mix in the white sauce, oregano, black pepper pwd., cheese and salt to taste. Combine well.
Place the bell peppers on a baking tray lined with aluminium foil and spoon the prepared corn mixture into the pockets.
Top with cheese, mixed Italian herbs, bread crumbs.
Drizzle olive oil & sprinkle some black pepper pwd.
Bake in a pre-heated oven at 200C till cooked & the tops turn lightly brown.
Suggested Fillings :