Belly of the Beest

Corn-Stuffed Peppers with Spicy Tomato Sauce

Dinner, Main Dish, Recipes, Vegan | 16 October, 2009 | By

Stuffed Peppers

Stuffed Peppers

October is my favorite month; it is supposed to be crisp, chilly, but inviting; however, it looks like Chicago went straight from rainy June-like weather to rainy November-like weather. Yay, Chicago! So this cold has me craving heavy food much sooner than I had anticipated. At this point my refrigerator was full of peppers, fresh tomatoes, some old quinoa and fresh corn. This turned out to be exactly what I needed in order to make the brilliant, filling, but healthy stuffed pepper recipe from Mark Bittman! It is called corn-stuffed peppers with spicy tomato sauce. The trick with this recipe is to cook it all in the same pot; you don’t have to turn on the oven unless you really, really want to do so.

Nick said it was as good or better than the meaty version his mom makes. High praise from a recovering carnivore. Anyway, here’s the recipe and I’m sorry for the lack of posts lately! I’ll have this one, a dessert tomorrow AND then the apple party is on Sunday, so there will be a long post about that too. I’ll be sure to update more frequently from here on out.

Corn-Stuffed Peppers with Spicy Tomato Sauce

1 ½ cups cooked white or brown rice, barley, or quinoa

1 medium onion, minced

½ cup diced fresh mushrooms (I didn’t add these the first time I made it, more corn instead)

2 cups cored, peeled, seeded, and diced tomatoes (canned are fine; drain them first)

1 ½ cups corn kernels, preferably fresh

1 egg, lightly beaten

salt and freshly ground black pepper to taste

4 red, yellow, or green peppers, caps removed and center hollowed out

2 tbsp olive oil

2 dried hot red chilies

1 tbsp cumin

1 tbsp soy

2 tsp sugar

2 or 3 tsp smoked paprika

Stuffed Peppers

Stuffed Peppers

  1. Preheat the oven to 375 (if you are using it) if not skip this.
  2. Combine the grain, onion, mushrooms, half the tomatoes, corn, egg, salt, and pepper. Pack this into the peppers and set aside. (OR if you are using the oven, place the peppers in a roasting pan with ½ inch of water and bake for 45 minutes, or until the peppers are tender.)
  3. Now, make the sauce. Place the oil in a large deep skillet over medium heat. Add the garlic and red chilies and cook, stirring, until the garlic is golden and fragrant; scoop out the garlic and chilies and discard. Add the cumin and stir. Add the remaining tomatoes, crushing them with a fork or spoon. Bring to a boil, turn the heat to medium-low, and add the soy sauce. Simmer gently for 10 minutes, then taste and add sugar if you need it; season with salt and pepper.
  4. Now, add the peppers open top at the bottom of the pot. Cover and simmer for 30 minutes or so until they are tender.

Serve over a baked potato if you are using a protein rice grain or simply serve over a bed of rice if that is what you stuffed the peppers with. I thought it was absolutely beautiful with tiny little blue potatoes.

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  1. Kathleen Rooney
    17 October, 2009

    These look like Fisher Price toy peppers or something, they’re so bright and colorful.

  2. Martin Seay
    17 October, 2009

    Bittman will pretty much add soy sauce to anything. I heard him on NPR one time talking about adding it to oatmeal along with chopped scallions. Steve Inskeep was all: calm down, dude.

  3. Beth Rooney
    17 October, 2009

    I heard that interview too! The soy sauce was good though. I gotta say it. These were delicious little treats!

  4. Aarti
    18 October, 2009

    Ooh, I think I have everything necessary for this recipe! Maybe I’ll try to make it tomorrow.

  5. Rafael Russom
    24 January, 2012

    Hi there. Actually needed to give a quick remark and inquire where you obtained your particular web theme I am initiating own blogging site and sincerely really like your design.

  6. Beth Rooney
    13 February, 2012

    i got it from the word press blog. A free one called Lonely Tree!

  7. Bob and Mitchell
    13 May, 2016

    Hi Beth. We were trolling the web looking for a quinoa stuffed pepper recipe because Mariano’s had red peppers on sale this week, and look who we met. The recipe looks delicious and we’ll try it.

  8. Beth Rooney
    20 April, 2017

    ha! That’s great I’m so glad you found it. I’m sorry I’m just seeing this now. Did you like them?

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