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Corn & Potato Stuffed Red Bell Peppers

Corn & Potato Stuffed Red Bell Peppers

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4 servings

Total Time: 15 minutes

Ingredients

  • 1 (2 oz) packet instant potato flakes
  • 2 tablespoons butter
  • 1/4 cup thinly sliced celery
  • 3 teaspoons dried parsley; divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon celery seeds (optional)
  • 1 (15 oz) can Margaret Holmes Buttered Corn; drained well
  • 2 large red bell peppers; halved lengthwise and seeded
  • 1/2 cup shredded Monterey Jack cheese

Directions

  1. Prepare grill to medium heat.
  2. In a large bowl, mix instant potato flakes according to packet directions. Stir in butter, celery, 2 teaspoons parsley, salt, celery seeds and corn. Stir until just combined; do not over-stir as you want to see the celery and corn.
  3. Divide mixture between the 4 pepper halves and sprinkle with cheese and remaining dried parsley.
  4. Grill for 5-7 minutes until the peppers begin to soften and the cheese has melted.

 

This recipe uses the following products:

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