Stuffed Peppers

I've always loved stuffed peppers. My mom would make them for us growing up stuffed with rice and meat. Always delicious, but I'm too lazy to prep and cook rice and do the same with the meat. So here is an easier and just as delicious way to stuff your bell peppers! 

Stuffed Peppers

STUFFED PEPPERS
Yields: 8 peppers

INGREDIENTS:
- 8 green peppers, whole
- 2 packages of block cream cheese, softened to room temperature
- 4 cloves of garlic, minced
- 1 can of corn, rinsed and drained
- 1 large tomato, diced
- salt
- pepper
- garlic powder
- onion powder

TO MAKE:
1. Cut the tops off of your bell peppers. Spoon the insides out and clear them of any seeds.
2. Place the peppers upside down on a baking tray lined with paper towels. This allows the peppers to release extra moisture so they're not as soggy when cooked.
3. Prep your filling- whip the cream cheese until soft and creamy. Add in the corn, tomatoes, garlic, and spices and mix everything together until combined.
4. Preheat your oven to 375 degrees F. Line a 9x13 pan with aluminum foil drizzled with some olive oil.
5. Fill your peppers almost all the way to the brim. Divide the filling evenly between all peppers. Place the peppers in the pan.
6. Drizzle some olive oil over the tops of the peppers. Cook the peppers for 30-40 minutes until they're softened. Enjoy!