Corn Country Stuffed Peppers(4 Servings)
Flavorful stuffed peppers filled with a savory corn and chicken mixture, topped with crunchy bread crumbs; perfect for a hearty, family-friendly meal with smoky bacon notes.
Ingredients
Instructions
- Fry the diced bacon until crisp.
- Pour off all but 2 tablespoons of bacon fat.
- Saute the diced chicken in the remaining fat, stirring to cook evenly.
- Add chopped green onions, corn, paprika, salt, and pepper to the chicken mixture.
- Cover and cook over low heat for 5 minutes.
- Slice each green pepper in half lengthwise, remove seeds and stems.
- Place the pepper shells in an oiled baking dish.
- Fill the peppers with the corn and chicken mixture.
- Mix the bread crumbs with the butter or margarine.
- Crumble the bread crumb mixture over the tops of the stuffed peppers.
- Bake, covered, at 350°F for 30 minutes or until peppers are tender yet firm.
Tips & Substitutions
For added flavor, try using smoked bacon or substituting turkey bacon for a lighter option. If you prefer a vegetarian version, replace the chicken with black beans or quinoa. Fresh corn is best, but frozen or canned can work in a pinch. Don’t forget to adjust the cooking time if using larger peppers to ensure they cook through properly.
Serving Suggestions
Serve the stuffed peppers with a side salad or some crusty bread for a complete meal. They pair well with a light vinaigrette or a dollop of sour cream. For a heartier option, consider serving with Chicken With Rice And Raisins for a delightful contrast of flavors.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. Alternatively, you can microwave them for a couple of minutes, covered, until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Country Stuffed Peppers(4 Servings) contains roughly 684 calories, with 27g protein, 140g carbohydrates, and 13g fat. It is an excellent source of vitamin C (290% of the Daily Value), dietary fiber (200% of the Daily Value), and protein (54% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2729mg per serving (119% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. After filling the peppers, cover and refrigerate them until you're ready to bake. This allows the flavors to meld and makes for a quick meal when you're short on time.
What can I use instead of bacon?
If you're looking for a bacon substitute, consider using pancetta or turkey bacon for a leaner option. Alternatively, you can skip the meat entirely and enhance the dish with more vegetables, such as mushrooms or zucchini, for added texture and flavor.
Can I freeze stuffed peppers?
Yes, stuffed peppers freeze well! To freeze, prepare them as directed but do not bake. Wrap each pepper tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).