I am so excited to share some of my dear friend, Debby’s Dishes! She is a great cook and I will be sharing some of her families favorites over the next few weeks. Today, I am so happy that she has found something to do with peppers other than a traditional stuffed pepper with ground meat, spaghetti sauce, rice etc… This is NEW and different and a FUN way to use up all these peppers from the garden. ENJOY!!
CHICKEN STUFFED PEPPERS & CORN
4 large red bell peppers ( I am using green, as that is what I have from my garden!)
1(12 oz) pkg. Frozen corn souffle, thawed
3 cups chopped cooked chicken
1 cup fresh corn kernels (use frozen is okay)
¾ cup soft bread crumbs
1 (4.5 oz) chopped green chilies, drained
½ med onion – chopped
1 Tblsp. Taco seasoning
2 cups (8oz) shredded Monterrey Jack w/pepper
Cut peppers in half lengthwise, leaving stem in tact. Clean, place cut side down on lightly greased baking sheet. Broil 6” from heat for 4-5 minutes or until they start to blister. Combine corn soufflé and next 6 ingredients. Stir in 1 cup cheese. Turn peppers cut side up and spoon mixture evenly into peppers.
Bake 375 degrees for 25 minutes. Top with remaining cheese and bake 5-10 more minutes until cheese melts.