Stuffed Pepper Surprise

Stuffed Pepper Surprise

Hello everyone! I am enjoying this warm weather and very appreciative of box fans in multitudes! I have thought a lot about this time last year. I was 7 months pregnant with Winnie and miserable. We were having record highs and without an air conditioner I was dying. There seemed like nothing I could do would help me get comfortable, especially during the heat of night. Oh it was awful! My son just reminded me of one day when Michael was out-of-town… I ordered pizza delivery for lunch and dinner and we went out for ice-cream for dessert. Oh… not the highlight of my life. I could have chosen something a little healthier like stuffed peppers!

I have noticed a recent trend in stuffed peppers floating around Pinterest, it seems like you can stuff these guys with anything. So when I saw this original 1950 recipe in one of my old cookbooks I knew I had to give it a try. Oh my! They are good. First of all… this stuffed pepper recipe is from the 50’s so technically you could go down to the store and buy the creamed corn unlike some of my older 1800’s recipes…

1950 creamed corn ad

Or if you want… the recipe is in the cookbook! If you are a cream corn hater… don’t fret… Michael is too. He strongly dislikes creamed corn but LOVED this recipe. Freshly made cream corn is nothing like what is in the can! You will love it.

Say goodbye to bland mushy food and hello to flavor!

Baking the green peppers makes the crisp texture and bitter taste become juicy and smooth. The flavor of the pepper distributes among the filling and vice versa. The result is a gooey and creamy yet fresh and healthy mix we like to call stuffed pepper surprise.

So, will we be making this recipe again? The answer is yes. Yes we will because it is defiantly a winner. I will also be making my cream corn too now that I know how it’s made!

stuffed pepper surprise

I wish I had this stuffed pepper recipe years ago when I had a vegetable garden. I bet the flavor of “fresh from the garden” peppers, onions, corn and celery root would be amazing!

Stuffed Pepper Surprise
Serves 6
Stuffed peppers are a hearty meal packed full of necessary nutrients. Served as lunch or a side with dinner, this recipe will give you the energy you need!
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Cook Time
25 min
Cook Time
25 min
233 calories
24 g
63 g
13 g
8 g
7 g
267 g
705 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 233
Calories from Fat 116
% Daily Value *
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 63mg
Sodium 705mg
Total Carbohydrates 24g
Dietary Fiber 4g
Sugars 7g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 medium green peppers
  2. 1 1/2 cups uncooked corn
  3. 1/2 cup cream
  4. 1/2 teaspoon salt
  5. 1/8 teaspoon pepper
  6. 2 cups cooked celery root diced
  7. 1 small onion, finely chopped
  8. 1 egg, well beaten
  9. 1 cup buttered cracker crumbs
  10. 1/2 cup graded cheddar cheese
  11. 3/4 teaspoon salt
  12. dash pepper
  1. Combine corn, cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small saucepan and simmer for 10-15 minutes, set aside.
  2. Cut tops off peppers and remove seeds. Parboil 10 minutes. Drain and leave whole or cut into halves lengthwise.
  3. Mix remaining ingredients into corn mixture, except buttered crumbs, and fill peppers with mixture. Sprinkle buttered crumbs over top.
  4. Place in greased casserole and bake in moderate oven (350 degrees) 25-30 minutes.
Adapted from Culinary Arts Institute Encyclopedic Cookbook 1950
Adapted from Culinary Arts Institute Encyclopedic Cookbook 1950
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    1. Author

      Thank you Lavender! I’m starting to look forward to your comments on Tuesdays and Thursdays 😀 Thanks for following me 😀

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