Yield: 6 servings
Ingredients
- 6 medium red bell peppers
- ¼ cup unsalted butter (60ml)
- 3 tablespoons corn oil (45ml)
- 3 cups corn kernels fresh or frozen (750ml)
- 1 large white onion chopped fine
- 1 medium red pepper chopped
- 1 medium yellow pepper chopped
- 1 small jalapeno chopped fine
- 1 teaspoon white pepper (5ml)
- Salt to taste
- 1 ½ cups chicken stock low sodium (375ml)
- ½ cup 11% cream (125ml)
- 1 teaspoon hot sauce (5ml)
- 2 cups of dry cornbread crumbs (500ml)
- 1 egg slightly beaten
- ¼ cup fresh basil chopped (60ml)
Directions
- Slice the tops off of the peppers about a ½ inch (8 mm) from stems. Remove seeds and cores carefully. Cut a thin slice off of the bottom of each pepper without cutting into the cavity – this will allow them to stand without wobbling.
- Melt butter and oil in a medium size skillet over medium high heat. Add the corn, onion, jalapeno, chopped yellow and red pepper. Season with salt and pepper. Sauté until fragrant and onions have become slightly translucent about 5 minutes.
- Add the cream stock and hot sauce. Cook the vegetable mixture until slightly thickened about 7 minutes. Remove filling from heat and allow too cool.
- Stir in the bread crumbs into the cooked filling mixture. .
- Whisk the egg lightly in a bowl and stir into the filling until well distributed.
- Place peppers on tray and stuff each pepper equally with filling.
- Replace the tops to the peppers and secure with toothpicks.
- Preheat barbeque to 300°F/148°C or medium low heat.
- Place peppers on the upper bun rack of the grill and allow the peppers to cook for 40 –45 minutes.
- Remove from heat and serve immediately.