Corn-Stuffed Peppers

Side Dish

Recipe courtesy of 100% Natural Lard by GRIT magazine

Serves 4

  • 4 tablespoons lard, plus more for greasing the pan
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped red bell pepper
  • 3 tablespoons all-purpose unbleached flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne
  • 1 cup milk
  • 11/2 cups fresh corn
  • 1 egg, slightly beaten
  • 2 green bell peppers, halved, membranes and seeds removed
  • 2/3 cup panko crumbs
  • 1/4 teaspoon paprika

Corn-Stuffed Peppers

Click image to enlarge



In a large skillet over medium-high heat, heat 3 tablespoons of lard. Add the onion and bell pepper; sauté for 5 minutes, stirring constantly.

In a small bowl, whisk together the flour, salt, sugar, mustard, and cayenne; add to the onion and pepper, mixing well until moistened. Cook for 3 minutes, stirring constantly. Gradually pour in the milk, whisking constantly with each addition; bring to a boil. Lower the heat and stir in the corn and egg; cook for 5 minutes, stirring constantly. Remove from the heat and let cool for 10 minutes.

Preheat the oven to 400°F. Grease a 2-quart baking dish with lard and set aside.

When the vegetable mixture is cool, divide it evenly, spoon into the 4 pepper halves (about ½ cup per pepper half), and place the peppers in the prepared dish. Sprinkle the panko crumbs and paprika on top of the stuffed peppers and dot with the remaining 1 tablespoon of lard.

Bake for 20 minutes, until the peppers are heated through. Serve immediately.

Note: If you don't have access to lard or are averse to cooking with it, substitute butter.

Louisiana Recipes Weekly


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