Peppers Filled With Corn Chili Cheese Recipes

CHILI STUFFED PEPPERS

Steps:

• Start by making your choice of chili recipe. If you have leftover chili, this is a great recipe to use it up!
• Preheat your oven to 400 degrees.
• Carefully cut the tops off of the bell peppers and remove the seeds and membranes inside. Fill the peppers with the chili, all the way to the top. If you're using the cheese, sprinkle the cheese on top.
• Place the chili stuffed peppers in a baking dish and pop them into your oven. Let the peppers roast for about 30 minutes, or until the chili is bubbling and hot and the peppers have softened.

CHILI CHEESE CORN

Steps:

• In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.

ROASTED PASILLA PEPPERS WITH CORN AND COTIJA

Steps:

• Roast the peppers over a flame or in a dry skillet, turning with tongs as needed, until charred all over. Put roasted peppers in a plastic bag and let sit until skin rubs off easily; remove skin. Cut a slit in 1 side of each pepper to create a pocket; pull out ribs and seeds. Set peppers aside.
• In a frying pan, melt butter and add corn, green onions, and oregano. Saute until onions are soft and corn is cooked (about 5 minutes). Stir in crema and cotija, then season, to taste, with salt and pepper. Add shrimp to mixture, if using, and spoon filling evenly into peppers.
• Wrap peppers in foil and place in the embers of a burnt-down fire to warm through (about 15 minutes). Or, arrange peppers in a baking dish, cover with foil, and bake in a preheated 350 degree oven about 15 minutes.

CORN WITH CHILE PEPPERS

Steps:

• In a skillet over medium heat, sauté onion in 2 tablespoons of butter until soft. Stir in remaining butter, corn, chopped peppers, red bell pepper, and salt. Cook corn mixture, stirring frequently, for about 10 minutes, until hot and onion is lightly browned. Corn with chile pepper recipe serves 6 to 8. Enjoy!

PEPPERS FILLED WITH CORN, CHILI & CHEESE

Steps:

• Heat oven to 375°F Bring a large pan of water to the boil, then cook the peppers for 5 minutes Remove and drain, cut side down, on some kitchen paper.
• Heat 1 tbsp of the oil in a frying pan and cook the onion for 3 mins until tender. Add the cumin and chili or cayenne pepper and cook for a further 2-3 minutes
• Add the zucchini, then cook for 4 mins until tender.
• Remove from the heat, then stir in the sweetcorn, avocado, cheese, cilantro and seasoning.
• Spoon the filling into the peppers, then stand them in a baking dish. Drizzle with remaining oil, then bake for 30-35 mins until the peppers are very soft.
• Leave to stand for about 5 mins, then serve warm with soured cream, a chili bean salad and corn chips.