Grilled Corn and Cheese-Stuffed Peppers
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 (8.8-oz) pouches microwavable long grain white rice
- 1 (8-oz) block cream cheese, softened
- 1 cup ricotta cheese
- 1½ cups freshly shredded Parmesan cheese, divided
- 2 cups frozen corn kernels, thawed
- 3 green onions, sliced
- 3 Tbsp minced fresh basil
- 6 bell peppers, halved and seeded
Instructions
- Preheat grill or grill pan to medium-high heat.
- Heat rice according to package directions and place in a large bowl. Add cream cheese, ricotta cheese, 1 cup Parmesan, corn, green onions, and basil, stirring until blended.
- Spoon mixture into pepper halves. Grill covered, 15 to 20 minutes or until peppers are tender; sprinkle with ½ cup Parmesan. Let stand until melted.
- Serve with a glass of Sutter Home Chardonnay.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
517
|
517
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 22 | 22 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 598 | 598 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
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