Cookin with The Columns: Pass it on

It’s funny how recipes go around.  Kate Scott Pennock was telling Charles at work one day about this recipe.  She said it was really delicious and we should try it.  But when she brought the recipe to him, she said she really got it from Caroline Myers, so I should thank her if we liked it.  Well, I did try it and we really did like it, so I called Caroline to ask her if I could put it in the paper.  She just laughed and said she would be glad for me to put it in the paper, but that she found it in a Southern Living cookbook when she was at a friend’s house.  So there’s no telling where it originated, but it really is good and so different from the “usual” stuffed bell peppers.  
Feel free to pass it along to a friend; who knows where it will end up!

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STUFFED PEPPERS WITH CHICKEN AND CORN
4-6 large red or green bell peppers
1 (12-oounce) package frozen Stouffer’s Corn Souffle, thawed
3 cups chopped, cooked chicken
1 cup fresh corn kernels (I used frozen corn kernels)
3/4 cup soft bread crumbs
1 (4.5 oz) can chopped green chiles, drained
1 medium sweet onion, diced
1 Tablespoon taco seasoning
2 cups shredded pepper jack cheese
chopped cilantro for garnish
Cut peppers in half leaving stems in tact.  Remove seeds.  Place cut side down on a lightly greased sheet and broil 6 inches from heat for 4-5 minutes until they begin to blister.  Combine corn souffle and next 6 ingredients; stir in 1 cup cheese.  Spoon mixture into peppers evenly.  Bake at 375 degrees for 25 minutes.  Top evenly with remaining cheese.  Bake 5-10 more minutes or until cheese melts.  
Garnish with cilantro if desired.

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