Recipe for Corny Stuffed Peppers 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 med Red or yellow sweet bell peppers, 2 lbs or more
2 tbl Unsalted butter (or half margarine)
6 tbl Minced celery
6 tbl Minced onion
3 x Ears of corn, kernels cut off the cobs ( 2 cups)
3 med Tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 c)
1/2 tsp Salt, or to taste
1/8 tsp Black pepper
1 cup Soft bread crumbs
2 x Eggs, lightly beaten (or use egg substitute)
Instructions:
Instructions: NOTE: You may use green peppers, but I like the way red and yellow ones look and theyre slightly sweeter. Choose peppers that will stand without tipping over. - Lee Bailey

Preheat the oven to 350 F.

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. Saute 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.

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