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CORN-STUFFED PEPPERS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
4 large green or red bell peppers I Tablespoon corn
oil 1/2 cup onions, finely chopped 1 clove garlic,
crushed- 1/2 cup cream-style corn 1/2 cup corn kernels
1/2 cup dry corn bread or corn tortillas, crumbled 1/4
cup freshly-minced parsley I Tablespoon red chili
powder Salt or salt substitute, to taste Pepper,
freshly cracked, to taste 2 cups vegetable broth
Preheat oven to 375 degrees.
Fill a large kettle to at least half full and
bring water to rolling boil. Slice off a top 'lid'
from each pepper and scrape insides clean. Plunge
shells into water, parboil for 2 minutes, remove from
wciter with care, invert on towels, and drain.
In a skillet, saut6 onions and garlic until soft.
Cool slightly and combine with all other stuffing
ingredients and seasonings. Stuff peppers with mixture
and set in baking pan. Bake about 40 minutes covered
and 10 minutes uncovered at 375 degrees, basting often
with vegetable broth.
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