INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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