Name: Corny Stuffed Peppers
Ingredients: 6 md Red or yellow sweet bell peppers, 2 lbs or more; 2 tb Unsalted butter (or half margarine); 6 tb Minced celery; 6 tb 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 ts Salt, or to taste; 1/8 ts Black pepper; 1 c Soft bread crumbs; 2 Eggs, lightly beaten (or use egg substitute); 1 c Shredded emmentaler or other Swiss cheese

There is nothing which shows our ignorance so much as our impatience under trouble. We forget that every cross is a message from God, and intended to do us good in the end. Trials are intended to make us think – to wean us from the world, to send us to the Bible, to drive us to our knees. Health is a good thing; but sickness is far better, if it leads us to God. Prosperity is a great mercy, but adversity is a greater one, if it brings us to Christ. Anything, anything is better than living in carelessness, and dying in sin.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Swiss	Corn, Main dish	6	Servings

INGREDIENTS

6	md	Red or yellow sweet bell peppers, 2 lbs or more
2	tb	Unsalted butter (or half margarine)
6	tb	Minced celery
6	tb	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	ts	Salt, or to taste
1/8	ts	Black pepper
1	c	Soft bread crumbs
2		Eggs, lightly beaten (or use egg substitute)
1	c	Shredded emmentaler or other Swiss cheese

INSTRUCTIONS

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&deg;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. the minced
onion and celery until wilted, about 5 minutes. Scrape into a bowl
and add the corn and tomatoes. Toss, then toss again with the salt
and black pepper. Toss in the bread crumbs and then the eggs. Stuff
the peppers, mounding the tops.
Place in a baking pan containing about 1/2" of hot water. Top with the
shredded cheese and cover with aluminum foil (oil the underside).
Bake for about 1 hour, uncovering for the last 10 minutes.
Per serving: 228 calories, 11 grams protein, 22 grams carbohydrates,
4.5 grams fiber, 12 grams fat (6.5 grams saturated), 662 milligrams
sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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