Harvest Time Stuffed Peppers
Colorful stuffed peppers filled with a savory mixture of vegetables, cheese, and herbs, perfect for a comforting, family-friendly meal bursting with fresh flavors.
Ingredients
- 8 cups water ⓘ
- 3 large green peppers, cut in half lengthwise, stems and seeds removed ⓘ
- 2 tablespoons butter ⓘ
- 1/2 cup chopped onion ⓘ
- 3/4 cup chopped tomato ⓘ
- 10 oz. frozen corn, thawed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon basil leaves ⓘ
- 1 cup cubed pasteurized process American cheese ⓘ
- 1 cup fresh bread crumbs ⓘ
Instructions
- Preheat oven to 350°F.
- Bring 8 cups of water to a boil in a 3-quart saucepan. Add the halved green peppers; return to a boil.
- Cook the peppers in boiling water for 5 minutes, then drain.
- In a 10-inch skillet, melt 2 tablespoons of butter and add the chopped onion.
- Cook over medium heat, stirring occasionally, until tender, about 3 to 4 minutes.
- Stir in chopped tomato, thawed frozen corn, salt, and basil leaves. Cook until heated through, about 3 to 5 minutes.
- Stir in the cubed American cheese until melted.
- Place the cooked peppers in a 9-inch square baking pan.
- Fill each pepper with about 1/2 cup of the vegetable mixture.
Tips & Substitutions
For a twist, consider adding cooked quinoa or brown rice to the filling for added texture and nutrition. If you prefer a spicier kick, mix in some diced jalapeños or chili powder. You can use any color of bell pepper for a vibrant presentation. Fresh herbs like cilantro or parsley can enhance the flavor profile, providing a fresh contrast to the richness of the cheese.
Serving Suggestions
Serve the stuffed peppers alongside a fresh green salad or roasted vegetables for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs on top can add a delightful finishing touch. They also pair beautifully with a side of quinoa or couscous. For a comforting dessert, consider making Poppy Seed Delight Loaf to round out the meal.
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 microwave-safe dish and cover with a damp paper towel, heating in 1-minute intervals until warmed through. Alternatively, you can reheat them in a preheated oven at 350°F for about 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Time Stuffed Peppers contains roughly 772 calories, with 9g protein, 33g carbohydrates, and 69g fat. It is an excellent source of vitamin C (90% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2203mg per serving (96% 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. Assemble them, cover with plastic wrap, and store them in the refrigerator. When ready to bake, simply remove the wrap and bake as directed, adding a few extra minutes to the cooking time if they are cold from the fridge.
What can I substitute for American cheese?
If you prefer a different cheese, feel free to substitute Monterey Jack or cheddar cheese for a sharper flavor. Keep in mind that the melting properties may vary slightly, so choose a cheese that melts well for the best texture in the filling.
Can I freeze the stuffed peppers?
Yes, stuffed peppers freeze well! After baking, allow them to cool completely, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).