Mexican Corn and Cheese Stuffed Peppers


6 people


  • 2 tablespoons vegetable oil or butter
  • 1 cup chopped onions
  • 3 garlic cloves, minced or pressed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1/4 teaspoon cayenne
  • 1 medium tomato, chopped
  • 2 cups corn kernels
  • salt to taste
  • 3 eggs
  • 1 cup grated cheddar cheese
  • 1/4 cup milk
  • 6 medium green and/or red peppers
  • 1/4 tomato juice or water


Sauté the onions, garlic, cumin, coriander, and cayenne in the oil or butter until the onions are translucent.  Be careful not to burn the spices.  Add the tomatoes, corn and salt.  Simmer until the corn is barely tender. 
Lightly beat the eggs in a large bowl. Add the cheese, milk, and sautéed vegetables.
Cut the peppers in half lengthwise and remove the seeds.  Leave the stems on if you can, because then the pepper halves will hold their shape better during baking.  Stuff the pepper halves with the egg-vegetable mixture and place them in an oiled baking dish.  Pour the tomato juice or water into the bottom of the dish.  Bake tightly covered at 375 degrees F for 30 minutes.  Uncover and bake 10 minutes more.  Serve with rice and hot sauce.


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