Constance
Master Chef
Peppers Stuffed with Corn
Ingredients:
6 medium red or yellow bell peppers
2 tbsps. unsalted butter
6 tbsps. minced celery
6 tbsps. minced onion
2 c. fresh corn kernels (scrape the cobs)
1 1/2 c. peeled, seeded, and chopped tomatoes
1 1/2 tsps. salt, or to taste
pinch of black pepper
1 c. soft bread crumbs
2 eggs, lightly beaten (or egg substitute)
1 c. shredded Emmentaler (Swiss) cheese
Directions:
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 1/2 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.
Ingredients:
6 medium red or yellow bell peppers
2 tbsps. unsalted butter
6 tbsps. minced celery
6 tbsps. minced onion
2 c. fresh corn kernels (scrape the cobs)
1 1/2 c. peeled, seeded, and chopped tomatoes
1 1/2 tsps. salt, or to taste
pinch of black pepper
1 c. soft bread crumbs
2 eggs, lightly beaten (or egg substitute)
1 c. shredded Emmentaler (Swiss) cheese
Directions:
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 1/2 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.
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