Snappy stuffed pepper
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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