->Stuffed Peppers 08 <-

4 large green or red bell peppers

1 Tablespoon corn oil

1/2 cup onions, finely chopped

1 clove garlic, crushed

1/2 cup cream-style corn

1/2 cup kernel corn

1/2 cup dry corn bread or corn tortillas, crumbled

1/4 cup freshly-minced parsley

1 tablespoon red chili powder

Salt or salt substitute, to taste

Pepper, freshly cracked, to taste

2 cups vegetable broth

Preheat oven to 375 degrees.

Fill a large kettle to at least half full and bring water to rolling

boil. Slice off a top "lid" from each pepper and scrape insides

clean. Plunge shells into water, parboil for 2 minutes, remove from

water with care, invert on towels, and drain.

In a skillet, saute onions and garlic until soft. Cool slightly

and combine with all other stuffing ingredients and seasonings.

Stuff peppers with mixture and set in baking pan. Bake about 40

10 minutes uncovered at

375 degrees, basting

often with vegetable broth. Makes 4 servings.