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  Recipe Home » Misc » Corny Stuffed Peppers
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  Corny Stuffed Peppers
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
Ingredients:
6 medium Red or yellow sweet bell peppers, 2 lbs or more
2 tbsp Unsalted butter (or half margarine)
6 tbsp Minced celery
6 tbsp Minced onion
3 Ears of corn, kernels cut off the cobs (~2 cups)
3 medium Tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 c)
1 1/2 tsp Salt, or to taste
1/8 tsp Black pepper
1 cup Soft bread crumbs
2 Eggs, lightly beaten (or use egg substitute)
1 cup Shredded emmentaler or other Swiss cheese
Instructions:
NOTE: You may use green peppers, but I like the way red and yellow
ones look and they're slightly sweeter. Choose peppers that will
stand without tipping over. -- Lee Bailey

Preheat the oven to 350øF.

Slice off the stems of the peppers, and remove the seeds and
membranes. Put the peppers in a pot of boiling water and boil for
about 5 minutes, to soften. Drain and set aside. Meanwhile, in a
medium skillet, melt the butter over medium heat. Saut‚ the minced
onion and celery until wilted, about 5 minutes. Scrape into a bowl
and add the corn and tomatoes. Toss, then toss again with the salt
and black pepper. Toss in the bread crumbs and then the eggs. Stuff
the peppers, mounding the tops.

Place in a baking pan containing about 1/2" of hot water. Top with the
shredded cheese and cover with aluminum foil (oil the underside).
Bake for about 1 hour, uncovering for the last 10 minutes.

Per serving: 228 calories, 11 grams protein, 22 grams carbohydrates,
4.5 grams fiber, 12 grams fat (6.5 grams saturated), 662 milligrams
sodium.
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