Recipe: Corn Stuffed Bell Peppers

Fresh!

Unit for unit, peppers have more vitamin C than citrus. And there ain't nothing like fresh corn.

Recipe below.

 

CORN STUFFED BELL PEPPERS

Serves 4

4 to 6 medium bell peppers, washed, tops removed, seeded, parboiled in salted water 3-5 minutes, drained

1 ½ C canned or fresh corn (drained if canned)

1 C diced raw tomatoes

4 Tbsp celery, chopped fine

1 Tbsp onion, chopped fine

2 Tbsp butter, melted and cooled slightly

2 eggs, beaten slightly

1 ¼ tsp salt

1/8 tsp pepper

½ C soft bread crumbs

1 tsp sugar (if canned corn is used)

Water

Preheat oven to 325^o-350^o. Combine corn, tomatoes, celery, onion, butter, eggs, salt, pepper, and bread crumbs (and sugar, if using canned corn). Stuff peppers, replace tops, place in a greased casserole with a small amount of water, and bake covered for 50-60 minutes.