Meatless Mondays Week 4!

I love getting creative in the kitchen, and when it comes to stuffed peppers, almost anything goes! Quinoa, rice, veggies- you name it- it probably all tastes great stuffed and baked inside delicious peppers! Today’s Meatless Monday recipe is Chilean inspired! Green peppers stuffed with a spicy tomato corn filling that I’m sure will please your taste buds!

Chilean Stuffed Peppers


6 large green bell peppers
2 tablespoons safflower oil
1 large onion, chopped
1/4 teaspoon nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
4 medium tomatoes, peeled and chopped
2 cups fresh or frozen corn kernels
1/2 cup fresh bread crumbs
1/2 cup almond milk
1 teaspoon sugar
1/8 teaspoon salt
2 tablespoons dry bread crumbs


Preheat the oven to 350°F.

Slice the tops off the peppers and remove the seeds. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover, and cook, stirring occasionally, for 5 minutes or until softened. Add the nutmeg, cumin, and cayenne, and cook, stirring, for 1 minute. Add the tomatoes to the skillet and cook until the mixture thickens, about 3 minutes. Add the corn and mix well.

Combine the fresh bread crumbs and almond milk in a small bowl and mix well. Add the bread crumb mixture, sugar, and salt to the corn mixture in the skillet.

Fill the peppers with the corn mixture and arrange in a baking dish. Sprinkle the dry bread crumbs over the tops. Drizzle the remaining tablespoon oil over the bread crumbs and add 1 cup water to the pan. Cover and bake for 30 minutes or until the peppers are tender and the stuffing is lightly browned (but still moist).


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