These stuffed bell peppers make a beautiful side dish that just happens to be in Christmas colors. To make it even more Christmasy, you could just use red and green peppers. Then again being smoked or grilled would make it great in the summer too. My husband made these to go with the pork loin I posted yesterday. The original recipe was meant to be smoked, but being cold outside, my husband cooked his in the oven. Certainly smoking would add another layer of flavor. You can find the original recipe here at NPR if you want to know how to grill them.
- 4 medium bell peppers, (red, green, yellow, or orange or any combination)
- 1 red bell pepper, cored, seeded, and chopped
- ¾ tsp. kosher salt
- ½ tsp freshly ground black pepper
- 3 Tbsps. butter
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 cups fresh or frozen corn kernels (My husband used frozen because it is winter.)
- 1 medium tomato, seeded and chopped
- 2 Tbsps. fresh herbs, chopped (My husband used oregano and basil.)
- ¼ cup panko bread crumbs
- Preheat oven to 350 degrees.
- Cut four peppers in half vertically. (Reserve the remaining 1 red pepper.) Leave the stem on. Core and seed the peppers. Remove interior ribs. Sprinkle with ¼ tsp. each salt and pepper.
- Melt butter in a large skillet. Add chopped red pepper, garlic, zucchini, and yellow squash. Cook until vegetables are crisp-tender.
- Stir in corn and tomato and cook until all is heated.
- Stir in herbs, bread crumbs, and remaining salt and pepper.
- Stuff pepper halves.
- Bake for 30 minutes.
Source: Adapted from NPR.
This recipe was shared on Foodie Friends Friday.