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  • Peppers Stuffed With Corn

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    Peppers Stuffed With Corn
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 med Red or possibly yellow bell peppers
    • 2 Tbsp. Unsalted butter
    • 6 Tbsp. Chopped celery
    • 6 Tbsp. Chopped onion
    • 2 c. Fresh corn kernels, (scrape the cobs)
    • 1 1/2 c. Peeled, seeded, and minced tomatoes
    • 1 1/2 tsp Salt, or possibly to taste
    • 1 pch black pepper
    • 1 c. Soft bread crumbs
    • 2 x Large eggs, lightly beaten (or possibly egg substitute)
    • 1 c. Shredded Emmentaler cheese

    Directions

    1. You can use green peppers for this, but I like the way red or possibly yellow ones look. And they are slightly sweeter in taste. Either way, choose peppers which will stand easily.
    2. Preheat the oven to 350 degrees. Slice off the stem ends of the peppers and remove the seeds and membranes. Place in a pot of boiling water and cook for about 5 min to soften. Drain and set aside. Meanwhile, heat the butter in a medium skillet over medium heat and cook the celery and onion till wilted, about 5 min. Place in a bowl and add in the corn, tomatoes, salt, and pepper and toss. Toss in the bread crumbs and then stir in the Large eggs.
    3. Stuff the peppers, mounding with the stuffing. Place in a pan with about 1/2 inch of warm water, top with the cheese, and cover with oiled foil (the underside). Bake for 50 min, uncover, and bake for another 10 min to brown.
    4. Serves 6.

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