Corn Stuffed Peppers

      Sometimes you're just in the mood for a four ingredient recipe.  With these Corn Stuffed Peppers, Stouffers has gone ahead and done all the work for you.  I apologize to those of you who can't find their brand of frozen Corn Souffle in your local grocery store, I really don't know what you could use as a substitution.  Definitely a good camping recipe, if you don't have refrigeration, you can defrost the souffle overnight in your cooler.  In my 10 inch oven, it did take a good hour to cook with 22 coals on the lid and 10 around the base of the oven.  Believe it or not, the souffle does actually rise leaving a light and fluffy filling, just be sure to leave enough space between the peppers and the lid of your dutch oven.  Hard to believe something this simple could be so elegant, also you can easily double or triple the recipe if you're feeding a crowd.

Corn Stuffed Peppers
2 12 oz. packages Stouffers Corn Souffle, defrosted
1 16 oz. jar mild salsa
4 green OR red peppers
1/3 cup shredded cheddar cheese

Lightly oil or spray dutch oven.
Cut stem ends from peppers; remove seeds and membranes.
Pour salsa into the bottom of dutch oven.
Spoon Corn Souffle into peppers.
Stand peppers in salsa.
Bake at 350 degrees for 55 minutes.
Top each pepper with cheese.
Cook for 5 minutes more or until cheese has melted and knife inserted in center of souffle comes out clean.
Makes 4 servings.

Yup, just 4 ingredients for these tasty peppers

Thaw corn souffle then fill peppers

Bake for 55 minutes, top with cheese then bake until cheese has melted

A light and downright elegant camper's dinner