Corn Spinach Stuffed Mini Peppers
Aug 05, 2015, Updated Jan 02, 2018
Corn Spinach Stuffed Mini Peppers - a quick and delicious vegetarian appetizer which is sure to be a hit at BBQ or just about any party!
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I think by now you must have guessed that I am obsessed with this combination of spinach and sweet corn. In case you haven’t noticed I have already shared few recipes using these two. I can’t help it, whenever I add spinach to something my hands automatically reach out to the bag of sweet corn. In fact when I made spinach lasagna, I ran out of corn else I would have added it to that recipe too. Spinach has a slightly bland taste and the sweetness of corn really balances it out. Together, they are perfect in these mini stuffed peppers.
This is one of those recipes which was created because I wanted to finish the bag of mini peppers that I got from Costco plus I also had some leftover baby spinach and so in order to use both I came up this recipe of stuffed mini peppers. This actually tasted like spinach lasagna minus the pasta, seriously I am not kidding. You can in fact very well use ricotta cheese in the filling in place of sour cream.
All these flavors complemented each other perfectly in this recipe!
You guys know how much I love peppers. I think I have told you guys this before that people give me a very funny look when I tell them my favorite vegetable is pepper. Being an Indian especially, my favorite veggie should either be paneer, cauliflower or okra or potato because apparently that’s what everyone likes. So whenever I tell people that peppers are my favorite, they give me this look that this girl is out of her mind but seriously I am so obsessed with this stuff and these mini ones just won me over with their gorgeous color. Red, orange, yellow how cute are these! I can eat peppers forever!
You can make these vegetarian stuffed mini peppers for BBQ, parties or just about any get together and it is sure to be a hit.
Method
Heat oil in a pan on medium heat. Once the oil is hot, add the chopped garlic and saute for 30 seconds.
Add chopped onion and cook for another 1-2 minute.
Add chopped spinach and mix well.
Add sweet corn to the pan. I used frozen corn and put them in warm water for 5 minutes before adding it to the pan.
Add salt and pepper to taste and mix well. Cook for 2 minutes or till mixture dries out a bit.
Transfer the spinach corn mixture to a bowl and add sour cream, shredded parmesan cheese and garlic salt.
Mix till everything is well combined. Taste test and adjust salt and pepper accordingly.
Wash and pat dry the mini peppers and cut them into half. Remove the seeds and set aside.
Take each half and fill it with the spinach-corn-cheese mixture. I was able to fill 9 mini peppers with this amount of filling.
Bake at 375 F degrees for 20 minutes till the top is bubbly and peppers are soft. Serve immediately!
* You can use ricotta cheese or even paneer is place of sour cream.
* Experiment by using a cheese blend like a blend of parmesan, mozzarella and cheddar.
Corn Spinach Stuffed Mini Peppers
Ingredients
- 8-10 sweet mini peppers
Stuffing
- 1.5 teaspoon teaspoon vegetable oil
- 2 garlic cloves fat, minced
- 1 small red onion finely chopped
- ½ cup sweet corn
- 1 cup finely chopped spinach tightly packed
- 2 tablespoons sour cream
- ¼ cup shredded parmesan cheese
- ½ teaspoon garlic salt
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375 F degrees. Line a baking sheet with silicone mat or parchment paper and set aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add the chopped garlic and saute for 30 seconds.
- Add chopped onion and cook for another 1-2 minute.
- Add chopped spinach and mix well.
- Add sweet corn to the pan. I used frozen corn and put them in warm water for 5 minutes before adding it to the pan.
- Add salt and pepper to taste and mix well. Cook for 2 minutes or till mixture dries out a bit.
- Transfer the spinach corn mixture to a bowl and add sour cream, shredded parmesan cheese and garlic salt.
- Mix till everything is well combined. Taste test and adjust salt and pepper accordingly.
- Wash and pat dry the mini peppers and cut them into half. Remove the seeds and set aside.
- Take each half and fill it with the spinach-corn-cheese mixture. I was able to fill 9 mini peppers with this amount of filling.
- Bake at 375 F degrees for 20 minutes till the top is bubbly and peppers are soft. Serve immediately!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Corn Spinach Stuffed Mini Peppers
Can we make the stuffing 1-2 days before n then arrange n bake it ?
should be okay
Thank you !
Spinach and corn , is match made in heaven. These stuffed peppers are bright ,beautiful and totally summery. Loved the post <3
Hi Manali I agree with you peppers are great vegetables to use in cooking, they’re colourful, sweet and delicious. Did you know they’re from South America? I love the mini ones, they’re adorable and had just started to appear in the supermarket shelves. I can’t wait to start cooking with them! Your recipe is a great idea for spring, yum!
Yay!! I have some sweet mini peppers lying in my fridge.. I will definitely be making this evening.. They look so so amazing, Manali.. 😀
Thanks Arpita, hope you like them!
I love the little mini peppers too, they’re so delicious and mini is always better. These look like a great appetizer!
yes mini for the win! thanks Danielle! 🙂
What a unique and healthy appetizer or finger food meal! Love!
Thanks Medha!
Wow, Manali – this is a beautiful starter or side to any meal. I saw a bag of peppers in the store last weekend, I will most definitely be headed back to pick them up. Healthy and yum!
Thanks Cali!
Manali, this is such a brilliant way to use up the last of your Costco peppers! They are so colorful and pretty too!
Thanks Rachelle! 🙂
I can imagine how great these will taste! I LOVE stuffed peppers and I think, will soon try your spinach and corn stuffing! yumm!
Thanks Savita, they were yum!
Looks tasty!
Thanks Sabrina!
These spinach corn stuffed peppers look amazing, Manali. Spinach corn is a deadly combo. Yum!
I agree, it’s an awesome combo! Thanks Anu!
These stuffed peppers sound and look delicious. I’m always looking for new appetiser ideas to try! 😀
Me too! Thanks Jess!
These are so adorable, Manali! Love that you stuffed these mini peppers with corn and spinach! Such a delicious combo and the color is so pretty!
Thank you Kelly!
I just mini appetizers. This is such a lovely combinations and the colors are so good. You make such good looking food. Love this.
xoxo
Aren’t mini appetizers the best! Thanks Ash!
Beautiful! I love the color in this dish. Stuffed peppers are the best and I love that you stuffed them with corn and spinach!
Thank you Ashley, I love stuffed peppers!!
Such a cute Summer bite! I am having a love affair with corn this summer 🙂
Corn is awesome, isn’t it? Thanks Emma!
Love this summery appetizer! And yes, spinach and corn make a great duo! But stuffed inside a pepper sounds even better!!
Thanks Jen, pepper makes everything better!
This is a perfect combo. Everyone in my family loves bell peppers, except my husband! I guess that’s just more for the rest of us.
haha yes more the better! Thanks Kathy!
I agree, Manali! Corn + spinach is a great combo. And these peppers? Perfect appetizer for a summer picnic! 🙂
Thanks David, indeed they are perfect for summer!
Ok first of all, I love all things that are mini, so these peppers are too cute! And secondly, this sounds delicious! I love the corn and spinach filling. So creative, Manali!
Mini stuff is definitely the best! Thanks Gayle!:)
a delicious way to stuff peppers. I love making stuffed peppers, as they really are a good way to use up leftovers. Nothing goes to waste when it comes to stuffed peppers 🙂
I agree! Thanks Dannii!
Such a delicious treat with all the gorgeous summer flavours!
Thanks Angie!