Fresh Corn and Goat Cheese Stuffed Peppers Recipe

Wednesday, July 10, 2013

These tasty little mini-peppers were on sale the other week at our grocery store, and I had some extra ingredients left over from this amazing grits recipe. I decided to combine the two, and the result was delicious. These make a great healthy lunch or side dish. Frozen corn may be substituted as well.


Fresh Corn and Goat Cheese Stuffed Peppers

  • 1/2 bag mini peppers, sliced in half, seeds removed
  • 1 Tbsp olive oil
  • 1/3 cup chopped yellow onion
  • 1 garlic clove, minced
  • fresh corn kernels from 3 ears of corn
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 ounces goat cheese
  • 3 Tbsp chopped cilantro
  • 2 tsp lime juice

Preheat oven to 350 degrees. Heat olive oil in a medium skillet. Add onion and cook for 2 minutes over medium heat. Add garlic, corn, salt, and pepper. Cook for 3 to 5 minutes until corn is warmed and softened. Remove from heat and stir in goat cheese, lime juice, and cilantro.  Fill each pepper half with 1-2 Tbsp of corn mixture. Place peppers on a cookie sheet. Bake in the oven for 10-15 minutes until peppers soften and the corn mixture is warmed through. Top with extra cilantro and chopped scallions if desired.

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