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…
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!
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!
- 6 medium green peppers
- 1 1/2 cups uncooked corn
- 1/2 cup cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups cooked celery root diced
- 1 small onion, finely chopped
- 1 egg, well beaten
- 1 cup buttered cracker crumbs
- 1/2 cup graded cheddar cheese
- 3/4 teaspoon salt
- dash pepper
- Combine corn, cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small saucepan and simmer for 10-15 minutes, set aside.
- Cut tops off peppers and remove seeds. Parboil 10 minutes. Drain and leave whole or cut into halves lengthwise.
- Mix remaining ingredients into corn mixture, except buttered crumbs, and fill peppers with mixture. Sprinkle buttered crumbs over top.
- Place in greased casserole and bake in moderate oven (350 degrees) 25-30 minutes.
2 Responses
That looks really amazing! I love stuffed peppers!
Thank you Lavender! I’m starting to look forward to your comments on Tuesdays and Thursdays 😀 Thanks for following me 😀