Corn-stuffed Bell Peppers

Total Time: 1 hr 12 mins Preparation Time: 20 mins Cook Time: 52 mins

Ingredients

• Servings: 4
• 4 large green bell peppers or 4 large red bell peppers
• 1 tablespoon corn oil
• 1/2 cup onion, finely chopped
• 1 garlic clove, crushed
• 1/2 cup cream-style corn
• 1/2 cup corn kernel
• 1/2 cup dry cornbread or 1/2 cup corn tortilla, crumbled
• 1/4 cup freshly-minced parsley
• 1 tablespoon red chili powder
• salt or salt substitute, to taste
• pepper, freshly cracked, to taste
• 2 cups vegetable broth

Recipe

• 1 preheat oven to 375 degrees.
• 2 fill a large kettle to at least half full and bring water to rolling boil.
• 3 slice off a top'lid' from each pepper and scrape insides clean.
• 4 plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.
• 5 in a skillet, saute onions and garlic until soft.
• 6 cool slightly and combine with all other stuffing ingredients and seasonings.
• 7 stuff peppers with mixture and set in baking pan.
• 8 bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.