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    Corn-Stuffed Bell Peppers


    Source of Recipe


    Aunt Saunny

    6 medium green bell peppers
    3 cups fresh or frozen corn kernels
    1 cup diced fresh tomato
    1 tablespoon chopped onion
    3 tablespoons flour
    1 teaspoon salt
    1 teaspoon chili powder
    1/4 teaspoon ground black pepper
    2 tablespoons melted butter or margarine

    Slice tops from peppers; remove seeds and white membranes. Put peppers in a large saucepan; cover with salted water. Cover pan and bring to a boil. Boil for about 5 minutes; drain and set aside.
    Combine remaining ingredients; spoon into drained green peppers. Place in baking pan and bake in a preheated 350° oven for 35 to 45 minutes or until done.
    Stuffed pepper recipe serves 6.

 

 

 

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