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Creamy spinach and corn stuffed bell peppers

Creamy Baked Spinach & Corn Stuffed Bell Peppers

A healthy, cheesy, and comforting vegetarian dish that looks fancy but is super easy to make at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3
Course: Side Dish
Cuisine: Continental
Calories: 280
Ingredients Method Notes

Ingredients
  

3–4 large bell peppers (any color)
1 cup sweet corn (boiled)
1 cup spinach (finely chopped)
1 small onion (finely chopped)
2–3 garlic cloves (minced)
½ cup cream or thick curd (Greek yogurt also works)
½ cup grated cheese (mozzarella or cheddar)
1 tsp olive oil or butter
½ tsp black pepper
Salt to taste
½ tsp oregano or mixed herbs
½ tsp chilli flakes (optional)

Method
 

Cut the bell peppers in half and remove seeds
    Lightly brush with oil
      Bake or preheat them for 5–7 minutes so they become slightly soft
        Heat oil in a pan
          Add garlic and onions, sauté until soft
            Add chopped spinach and cook until wilted
              Mix in boiled corn, salt, pepper, and herbs
                Turn off the heat and stir in cream + half of the cheese
                  Fill each bell pepper with the prepared mixture
                    Top with remaining cheese
                      Bake at 180°C for 10–15 minutes until cheese melts and turns golden
                        Serve hot with garlic bread
                          Mint chutney
                            Fresh salad
                              Herbed rice

                                Notes

                                • For a healthier version, replace cream with Greek yogurt
                                • You can add mushrooms or paneer for extra protein
                                • Don’t overbake peppers or they may become too soft
                                • Use colorful bell peppers for a more attractive presentation