Snappy stuffed pepper

Yield: 8 Servings

Measure Ingredient
1 large Bell pepper
⅔ cup Cheddar cheese, shredded
½ cup Whole kernel corn
6 ounces Cream cheese, softened
3 tablespoons Milk
2 Green onions, sliced
1½ teaspoon Chili powder
Crackers or raw vegetables, if desired

Cut ½-inch slice from top of bell pepper and remove stem; chop remaining pepper top and set aside. Remove seeds and membrane from pepper. If necessary, cut thin layer from bottom of pepper so it rests flat on serving plate.

Mix chopped pepper, the Cheddar cheese, corn, cream cheese, milk, onions and 1½ teaspoons chili powder. Fill pepper with cheese mixture. Sprinkle with chili powder. Cover and refrigerate until serving time. Serve with crackers.

MC formatted by Brenda Adams

Recipe by: Betty Crocker's Easy Mexican Posted to MC-Recipe Digest V1 #610 by Badams <adamsfmle@...> on May 13, 1997

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