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Corny Stuffed Peppers

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      Title: CORNY STUFFED PEPPERS
 Categories: Corn, Main dish
      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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