Corn-Stuffed Peppers

Prep time: 40 min   |    Cook time: 50 min   |   Ready In: 90 min


  • 1-1/2 cups cooked rice, barley or quinoa

  • 1 onion, minced

  • 1/2 cup white mushrooms, diced

  • 2 cups tomatoes, cored, peeled, seeded and diced

  • 1-1/2 cups corn kernels

  • 1 hot pepper, minced

  • 1 egg

  • salt & pepper, to taste

  • 4 red peppers, caps removed and centre hollowed out

  • 2 tablespoons olive oil

  • 2 garlic cloves, crushed

  • 1 tablespoon cumin seeds (or ground)

  • 1 tablespoon worcestershire sauce

  • 2 teaspoons sugar

  • dry white wine, if needed

  • fresh parsley or green onions, minced

Preheat oven to 375 degrees.

Mix together the grain, onion, mushrooms, half the tomatoes, corn, hot pepper, egg, salt & pepper. Pack this mixture into the peppers. Place the stuffed peppers on a roasting pan with 1/2 inch of water and bake for 45 minutes, or until the peppers are tender.

Meanwhile, to make the sauce, place the oil in a large skillet and heat over medium high. Add the garlic, cook until fragrant, then add the cumin and stir. Add the remaining tomatoes, crushing them as you stir. Bring to a boil, then turn the heat to low and add the Worcestershire sauce. Simmer for 10 minutes. Add sugar, more salt and pepper to taste and a little wine, if necessary. Puree in a blender and keep warm.

Serve the peppers with sauce spooned over top and garnished with parsley or green onions. Pass the remaining sauce at the table.