Corn Spinach Stuffed Mini Peppers

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Yield:3-4 Servings


  • 8-10 sweet mini peppers
  • 1.5 teaspoon teaspoon vegetable oil
  • 2 garlic cloves, fat, minced
  • 1 small red onion, finely chopped
  • ½ cup sweet corn
  • 1 cup finely chopped spinach, tightly packed
  • 2 tablespoons sour cream
  • ¼ cup shredded parmesan cheese
  • ½ teaspoon garlic salt
  • salt, to taste
  • black pepper, to taste


  1. Preheat oven to 375 F degrees. Line a baking sheet with silicone mat or parchment paper and set aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add the chopped garlic and saute for 30 seconds.
  3. Add chopped onion and cook for another 1-2 minute.
  4. Add chopped spinach and mix well.
  5. Add sweet corn to the pan. I used frozen corn and put them in warm water for 5 minutes before adding it to the pan.
  6. Add salt and pepper to taste and mix well. Cook for 2 minutes or till mixture dries out a bit.
  7. Transfer the spinach corn mixture to a bowl and add sour cream, shredded parmesan cheese and garlic salt.
  8. Mix till everything is well combined. Taste test and adjust salt and pepper accordingly.
  9. Wash and pat dry the mini peppers and cut them into half. Remove the seeds and set aside.
  10. Take each half and fill it with the spinach-corn-cheese mixture. I was able to fill 9 mini peppers with this amount of filling.
  11. Bake at 375 F degrees for 20 minutes till the top is bubbly and peppers are soft. Serve immediately!

Recipe from Cook With Manali, 2015