Corn-Stuffed Peppers (vegetarian, low-fat)
rec.food.recipes/Dancer/1999

4 large green or red bell peppers
1 Tablespoon corn oil
1/2 cup onions, finely chopped
1 clove garlic, crushed
1/2 cup cream-style corn
1/2 cup kernel corn
1/2 cup dry corn bread or corn tortillas, crumbled
1/4 cup freshly-minced parsley
1 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 water with care, invert on towels, and drain.

In a skillet, saute 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.

Makes 4 servings