Recipe - Corny Stuffed Peppers

6 md Red or yellow sweet bell
peppers, 2 lbs or more
2 tablespoon Unsalted butter (or half
margarine)
6 tablespoon Minced celery
6 tablespoon Minced onion
3 Ears of corn, kernels cut
off the cobs (~2 cups)
3 md Tomatoes, peeled, seeded
and coarsely chopped
(about 1 One half c)
1 One half teaspoon Salt, or to taste
1/8 teaspoon Black pepper
1 cup Soft bread crumbs
2 Eggs, lightly beaten (or use
egg substitute)
1 cup Shredded emmentaler or other
Swiss cheese

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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip