We love these stuffed peppers as an appetizer, but you can also serve them as a side dish. Be sure to use baby bell peppers and not mini sweet peppers (shaped like jalapeños) so they're big enough to accommodate the filling. As an alternative to broiling, you can char the peppers directly over a gas flame, turning frequently with tongs.

Katie Barreira
Recipe by Cooking Light November 2015

Gallery

Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
12 mins
total:
22 mins
Yield:
Serves 6 (serving size: 1 stuffed pepper)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Arrange peppers on a baking sheet. Broil 4 minutes or until charred but firm, turning once. Cut stem ends off, and reserve. Remove ribs and seeds; discard.

  • Preheat oven to 425°.

  • Stuff peppers evenly with Classic Corn Bread Dressing; place, upright, on baking sheet. Bake at 425° for 7 minutes.

  • Heat broiler to high. Sprinkle peppers with cheese. Broil 2 minutes or until tops are golden. Serve with pepper tops.

Nutrition Facts

82 calories; fat 4g; saturated fat 1.2g; mono fat 1.7g; poly fat 0.7g; protein 3g; carbohydrates 9g; fiber 2g; cholesterol 18mg; iron 1mg; sodium 124mg; calcium 45mg.
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