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  Corny stuffed peppers
 
Yield: 6 Servings
 
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 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 350øF. 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.

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