Mexican Stuffed Peppers

Mexican Stuffed Peppers
  • 4 servings
  • 0:20 Preparation
  • 0:35 Cooking
  • 0:55 Total Time


Add all
  • 2

    yellow sweet peppers

  • 2

    red sweet pepper

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 6

    green onions, sliced thin

  • 2

    diced, seeded tomatoes

  • 7 oz
    (210 mL)

    kernel corn

  • 1/3 cup
    (80 mL)

    finely chopped walnuts

  • 3 Tbsp.
    (45 mL)

    chopped fresh basil

  • To taste Salt and pepper

  • 1 cup
    (250 mL)

    grated mozzarella


Preheat oven to 350°F (180°C).

Cut top off peppers, remove seeds and white membranes. Set aside.

In a skillet, heat oil and brown green onions. Add tomatoes, corn, walnuts, basil, salt and pepper and cook for 1 minute.

Add cheese, mixing thoroughly.

Stuff 4 peppers with mixture and put in a shallow baking dish.

Cover with aluminum foil and bake for 30 minutes.

Serve with mashed potatoes and green beans.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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