Corny stuffed peppers

6 servings

Ingredients

Quantity Ingredient
6 mediums Red or yellow sweet bell peppers, 2 lbs or more
2 tablespoons Unsalted butter (or half margarine)
6 tablespoons Minced celery
6 tablespoons Minced onion
3 Ears of corn, kernels cut off the cobs (~2 cups)
3 mediums Tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 c)
1½ teaspoon Salt, or to taste
⅛ teaspoon Black pepper
1 cup Soft bread crumbs
2 Eggs, lightly beaten (or use egg substitute)
1 cup Shredded emmentaler or other Swiss cheese

Directions

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 350oF.

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. Saute 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 ½" 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, 4½ grams fiber, 12 grams fat (6½ grams saturated), 662 milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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