"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Stuffed Red Peppers Recipe

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This recipe for Stuffed Red Peppers, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug & Jessica Taylor
Added: Monday, July 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 red bell peppers
2 T. butter
1 bunch scallions, sliced
2 1/2 c. corn
2 small tomatoes; seeded, diced
5 oz. fresh mozzarella
2 T. sliced basil leaves
2/3 c. bread crumbs
salt and pepper
paprika

Directions:
Directions:
Pre heat oven to 375. Lightly butter baking dish If peppers won't stand, steam for 5 minutes and set aside. Melt butter in large skillet. Add scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off heat and stir in cheese, basil, and half of the bread crumbs. Set peppers in baking dish and fill. Season with salt and pepper. Top with remaining bread crumbs. Add a few tablespoons of water to the dish. Cover and bake until peppers are cooked, about 25 minutes. Uncover and brown tops under the broiler. Dust with paprika and serve. These are great served over Spanish rice.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Can use 1 c. grated cheddar instead of fresh mozzarella.

 

 

 

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