- Prep: 10 min
- Cook Time: 25 min
- Total: 35 min
- Serving: 4 servings
Chili and corn filled peppers.
- 1 (15 ounce) can chili with beans
- 4 small red or green peppers
- 1 (11 ounce) can Mexican style corn, drained
- Cut the tops off the peppers. Scoop out the insides and gently cook the shells in boiling water for 15 minutes. Drain.
- Combine the chili and corn in a saucepan and bring to a boil. Fill the peppers with the mixture.