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Corn Spinach Stuffed Mini Peppers

By Manali Singh

5 from 1 vote

Aug 05, 2015, Updated Jan 02, 2018

Corn Spinach Stuffed Mini Peppers - a quick and delicious vegetarian appetizer which is sure to be a hit at BBQ or just about any party!

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GFGluten FreeEFEgg FreeNFNut Free

I think by now you must have guessed that I am obsessed with this combination of spinach and sweet corn. In case you haven’t noticed I have already shared few recipes using these two. I can’t help it, whenever I add spinach to something my hands automatically reach out to the bag of sweet corn. In fact when I made spinach lasagna, I ran out of corn else I would have added it to that recipe too. Spinach has a slightly bland taste and the sweetness of corn really balances it out. Together, they are perfect in these mini stuffed peppers.

This is one of those recipes which was created because I wanted to finish the bag of mini peppers that I got from Costco plus I also had some leftover baby spinach and so in order to use both I came up this recipe of stuffed mini peppers. This actually tasted like spinach lasagna minus the pasta, seriously I am not kidding. You can in fact very well use ricotta cheese in the filling in place of sour cream.

All these flavors complemented each other perfectly in this recipe!

You guys know how much I love peppers. I think I have told you guys this before that people give me a very funny look when I tell them my favorite vegetable is pepper. Being an Indian especially, my favorite veggie should either be paneer, cauliflower or okra or potato because apparently that’s what everyone likes. So whenever I tell people that peppers are my favorite, they give me this look that this girl is out of her mind but seriously I am so obsessed with this stuff and these mini ones just won me over with their gorgeous color. Red, orange, yellow how cute are these! I can eat peppers forever!

You can make these vegetarian stuffed mini peppers for BBQ, parties or just about any get together and it is sure to be a hit.

Method

Heat oil in a pan on medium heat. Once the oil is hot, add the chopped garlic and saute for 30 seconds.

Add chopped onion and cook for another 1-2 minute.

Add chopped spinach and mix well.

Add sweet corn to the pan. I used frozen corn and put them in warm water for 5 minutes before adding it to the pan.

Add salt and pepper to taste and mix well. Cook for 2 minutes or till mixture dries out a bit.

Transfer the spinach corn mixture to a bowl and add sour cream, shredded parmesan cheese and garlic salt.

Mix till everything is well combined. Taste test and adjust salt and pepper accordingly.

Wash and pat dry the mini peppers and cut them into half. Remove the seeds and set aside.

Take each half and fill it with the spinach-corn-cheese mixture. I was able to fill 9 mini peppers with this amount of filling.

Bake at 375 F degrees for 20 minutes till the top is bubbly and peppers are soft. Serve immediately!

* You can use ricotta cheese or even paneer is place of sour cream.

* Experiment by using a cheese blend like a blend of parmesan, mozzarella and cheddar.

Corn Spinach Stuffed Mini Peppers

5 from 1 vote

By Manali Singh

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Servings: 3

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Corn Spinach Stuffed Mini Peppers - a quick and delicious vegetarian appetizer which is sure to be a hit at BBQ or just about any party!

Ingredients 

1x2x3x

• ▢ 8-10 sweet mini peppers

Stuffing

• ▢ 1.5 teaspoon teaspoon vegetable oil
• ▢ 2 garlic cloves fat, minced
• ▢ 1 small red onion finely chopped
• ▢ ½ cup sweet corn
• ▢ 1 cup finely chopped spinach tightly packed
• ▢ 2 tablespoons sour cream
• ▢ ¼ cup shredded parmesan cheese
• ▢ ½ teaspoon garlic salt
• ▢ salt to taste
• ▢ black pepper to taste

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Instructions 

• Preheat oven to 375 F degrees. Line a baking sheet with silicone mat or parchment paper and set aside.
• Heat oil in a pan on medium heat. Once the oil is hot, add the chopped garlic and saute for 30 seconds.
• Add chopped onion and cook for another 1-2 minute.
• Add chopped spinach and mix well.
• Add sweet corn to the pan. I used frozen corn and put them in warm water for 5 minutes before adding it to the pan.
• Add salt and pepper to taste and mix well. Cook for 2 minutes or till mixture dries out a bit.
• Transfer the spinach corn mixture to a bowl and add sour cream, shredded parmesan cheese and garlic salt.
• Mix till everything is well combined. Taste test and adjust salt and pepper accordingly.
• Wash and pat dry the mini peppers and cut them into half. Remove the seeds and set aside.
• Take each half and fill it with the spinach-corn-cheese mixture. I was able to fill 9 mini peppers with this amount of filling.
• Bake at 375 F degrees for 20 minutes till the top is bubbly and peppers are soft. Serve immediately!

Nutrition

Calories: 133kcal, Carbohydrates: 14g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 540mg, Potassium: 322mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3460IU, Vitamin C: 102.9mg, Calcium: 135mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Sides

Cuisine: Mexican, Spanish, World

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 Corn Spinach Stuffed Mini Peppers