Roasted Cheesy Corn Stuffed Grilled Red Peppers |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a perfect side dish any time of the year. Now if you can't roast your corn ... use frozen corn. The roasted corn just gives a great flavor if you can. Some fresh herbs, good pepper jack cheese just makes this really flavor filled. The grill just makes it better. If you can't grill ... don't worry. The oven works just fine. Ingredients:
4 red peppers, tops and bottoms left on but cut in half seeds and ribs removed |
2 cups roasted corn (3 ears roasted or 2 cups frozen) |
2 shallots, minced fine |
2 teaspoons garlic, minced |
1 teaspoon cumin |
1/4 cup cilantro (if not a cilantro fan ... chopped flat leaf parsley) |
1 lime, juice of |
1 (8 ounce) package monterey jack pepper cheese, i like to cut in small cubes rather than shred for this dish |
1/4 cup parmesan cheese |
kosher salt |
ground black pepper |
Directions:
1. Corn - roast the corn. I like to clean and remove the silks then rub with olive oil, salt and pepper. Grill or roast at 425F for about 15 minutes until lightly brown. Just turn often.
2. If roasted corn is used - cool and then with a knife remove the kernels. If not. You can use frozen corn for this. I have done both. Although I prefer the roasted, the frozen works just fine.
3. In a large bowl add the corn, lime juice, garlic, cilantro, shallots, cheese and seasoning. If you don't like cilantro, use parsley. But cilantro really makes it. Just mix all well.
4. Peppers - Well I like to cut them in half remove the ribs and seeds. Then just just cut a small thin piece off the side so the pepper can sit upright with the cut half open without rolling over. I just take a tiny little 1/8 piece. That way I can stuff, and it won't roll over. Just a neat little trick. Or just add some cheap rice to the baking pan. Set the peppers on that and they will not roll over either. Both methods work.
5. Add the filling to the peppers and top with just a sprinkle of the Parmesan cheese. Bake or grill-baked at 425F for about 40 minutes maybe longer depending on the size of the peppers or grilled for 30-40 minutes, just rotate often on the grill. They will be done when bubbly, melted cheese and the peppers are soft.
6. What a great perfect side dish. It is so flavor filled and always gets great reviews and with a simple side of grilled potatoes and maybe some fresh grilled steak or fish - It is tops!
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