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How To make Corny Stuffed Peppers

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6 md Red or yellow sweet bell
-peppers, 2 lbs or more 2 T Unsalted butter (or half
-margarine) 6 T Minced celery
6 T Minced onion
3 Ears of corn, kernels cut
-off the cobs (~2 cups) 3 md Tomatoes, peeled, seeded
-and coarsely chopped -(about 1 1/2 c) 1 1/2 t Salt, or to taste
1/8 t Black pepper
1 c Soft bread crumbs
2 Eggs, lightly beaten (or use
-egg substitute) 1 c 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 350?F. 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

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