Yield: 1 servings
|6 mediums||Red or yellow bell peppers|
|2 tablespoons||Unsalted butter|
|6 tablespoons||Minced celery|
|6 tablespoons||Minced onion|
|2 cups||Fresh corn kernels; (scrape the cobs)|
|1½ cup||Peeled; seeded, and chopped|
|\N \N||; tomatoes|
|1½ teaspoon||Salt; or to taste|
|1 \N||Pinches black pepper|
|1 cup||Soft bread crumbs|
|2 \N||Eggs; lightly beaten (or|
|\N \N||; egg substitute)|
|1 cup||Shredded Emmentaler cheese|
You can use green peppers for this, but I like the way red or yellow ones look. And they are slightly sweeter in taste. Either way, choose peppers that will stand easily.
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 minutes to soften. Drain and set aside. Meanwhile, melt the butter in a medium skillet over medium heat and cook the celery and onion until wilted, about 5 minutes. Place in a bowl and add the corn, tomatoes, salt, and pepper and toss. Toss in the bread crumbs and then stir in the eggs.
Stuff the peppers, mounding with the stuffing. Place in a pan with about ½ inch of hot water, top with the cheese, and cover with oiled foil (the underside). Bake for 50 minutes, uncover, and bake for another 10 minutes to brown. Serves 6.
Recipes from Lee Bailey's Corn (copyright 1993 by Clarkson Potter/Publishers).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.