Homemade Made Easy

Corn & Potato Stuffed Red Bell Peppers

Corn & Potato Stuffed Red Bell Peppers

Print Recipe
Total Time 15 minutes
Servings 4

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

Instructions

  • Prepare grill to medium heat.
  • 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.
  • Divide mixture between the 4 pepper halves and sprinkle with cheese and remaining dried parsley.
  • Grill for 5-7 minutes until the peppers begin to soften and the cheese has melted.