I must be on a bit of a corn kick because after the Vanilla Pecan Corncake and then the Sriracha Salmon Tostadas, I was craving even MORE corn…or, maybe it was just that I had some additional corn on hand?
Believe what you want to believe, these stuffed bell peppers (Red Peppers Rellenos) are absolutely outstanding! Some corn chips, eggs, a little cheese, a little bacon, and dash of Melinda’s Hot Sauce. We are in business!

Red Peppers Rellenos

2 large red bell peppers
2 Tbs. butter
1 cup corn chip “crumbs” (corn chips processed into a gritty sand-like texture)
2 large eggs
2 Tbs. Cotija Cheese
1/4 cup creamed style canned corn
2 Tbs. fresh cilantro
3 strips cooked bacon, finely chopped
dash of Melinda’s Mango Habanero Hot Sauce
sea salt and pepper

Preheat the oven to 400 degrees.
Wrap the bell peppers in foil and roast for about 15-20 minutes, until soft but still holding shape.
Once cool enough to handle, slice each pepper open, down the center, vertically. Remove the seeds and any excess liquid.

In a large skillet, melt the butter over low heat. Add the chip crumbs and toss to coat and cook until crispy. Add the eggs and scramble well. 
Transfer the filling evenly among the four pepper halves.
Top each filling with an equal amount of creamed corn (warmed), Cotija cheese, fresh cilantro, and chopped bacon. Drizzle with hot sauce and garnish with salt and pepper.