Stuffed Garden Peppers with Edam
Makes 6 servings
The secret to a great stuffed pepper? Make a thin horizontal slice along the bottom of the pepper so that it lies flat in your pan; the pepper will bake more evenly and not slide around.
Ingredients
6 yellow, red, orange or green bell peppers, top removed and seeded
2 tablespoons Lurpak® Unsalted butter
6 minced celery
6 tablespoons minced onion
2 eggs, lightly beaten
2 cups corn kernels
1½ cups chopped fresh tomato
1 cup soft bread crumbs
Salt and pepper, to taste
1 cup grated Dofino® Edam
Methods
1. Preheat the oven to 350°F.
2. Cook the onions and celery in melted butter over medium-high heat until soft, about 5 minutes. Transfer mixture to a bowl and toss with the eggs, corn, tomatoes, and breadcrumbs. Season with salt and pepper to taste.
3. Fill the pepper with corn filling you just made. Place in a baking pan and fill with 1/2-inch of hot water. Top the pepper with the shredded Edam cheese and cover with foil.
4. Bake for 50 minutes, then remove foils and continue baking for another 10 minutes to achieve a crispy crust on top. Serve hot or at room temperature.
Instructions for “The secrect to a great stuffed pepper” isn’t getting thru to me…..what am I missing?