Prep: 10 Mins Cook: 75 Mins
Serve these colorful bell peppers with seasoned rice and warm flour tortillas for a delicious meatless meal. Try using red bell peppers or a combination of both red and green peppers.

Corn-Filled Peppers



PREHEAT oven to 350°F.

CUT stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.

BAKE for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.