California Stuffed Peppers (carrots, corn, walnuts, raisins)
rec.food.cooking/Ramone/1996

4 large bell peppers, any color, or mix 'em up
1 large carrot, peeled and grated
1 1/4 cups corn kernels, fresh, frozen or canned
1/4 cup chopped walnuts
1/4 cup raisins
4 tbsp (1/2 stick) butter, room temperature
3 tbsp dry bread crumbs
2 tbsp unsalted, shelled sunflower seeds
2 tbsp grated onion, or finely chopped green onion
salt and pepper to taste
4 tbsp shredded cheddar or Monterey Jack cheese

Cut tops from peppers and remove ribs and seeds. Place peppers in a large saucepan of boiling water and cook 5 minutes. Rinse under cold water to stop the cooking action. Drain.

Preheat oven to 350 degrees F. Lightly butter an 8-inch square ovenproof glass baking dish.

Combine carrot, corn, walnuts, raisins, 2 tablespoons of the butter, 1 tablespoon of the breadcrumbs, sunflower seeds, onion, salt and pepper, and 2 tablespoons of the cheese in a large bowl and mix well.

Arrange peppers in prepared dish and divide mixture among them. Top each with the remaining cheese and breadcrumbs. Dot with the remaining butter.

Bake until heated through, about 30 minutes.