Corny Stuffed Peppers

Name: Corny Stuffed Peppers
Ingredients: 6 medium sweet red bell peppers sweet; 2 tablespoons butter unsalted; 6 tablespoons celery minced; 6 tablespoons onions minced; 3 ears corn cut off the cobs, (approx. 2 cups); 3 medium tomatoes peeled, seeded, coarsely chopped; 1 1/2 teaspoons salt or to taste; 18 teaspoon black pepper; 1 cup bread crumbs soft; 2 large eggs lightly beaten; 1 cup swiss cheese shredded

11 ingredients

15 steps

Ingredients

6 medium sweet red bell peppers sweet
2 tablespoons butter unsalted
6 tablespoons celery minced
6 tablespoons onions minced
3 ears corn cut off the cobs, (approx. 2 cups)
3 medium tomatoes peeled, seeded, coarsely chopped
1 1/2 teaspoons salt or to taste
18 teaspoon black pepper
1 cup bread crumbs soft
2 large eggs lightly beaten
1 cup swiss cheese shredded

Directions

1

Choose peppers that will stand without tipping over.
2

Preheat the oven to 350F (180C).
3

Slice off the stems of the peppers, and remove the seeds and membranes.
4

Put the peppers in a pot of boiling water and boil for about 5 minutes, to soften.
5

Drain and set aside.
6

Meanwhile, in a medium skillet, melt the butter over medium heat.
7

Saut?
8

the minced onion and celery until wilted, about 5 minutes.
9

Scrape into a bowl and add the corn and tomatoes.
10

Toss, then toss again with the salt and black pepper.
11

Toss in the bread crumbs and then the eggs.
12

Stuff the peppers, mounding the tops.
13

Place in a baking pan containing about 1/2 inch of hot water.
14

Top with the shredded cheese and cover with aluminum foil (oil the underside).
15

Bake for about 1 hour, uncovering for the last 10 minutes.