Three forms of corn are used in this satisfying dish.
4 green or red bell peppers
1 tablespoon extra virgin olive oil
½ cup finely chopped onion
1 crushed garlic clove
½ cup cream-style corn
½ cup corn kernels
½ cup crumbled dry corn bread or tortillas
¼ cup freshly minced parsley
1 tablespoon chili powder
Celtic salt to taste
Freshly cracked pepper to taste
2 cups low-sodium vegetable broth
Fill a medium saucepan at least half full of water and bring to rolling boil. Slice the top from each bell pepper and scrape the insides clean. Plunge the bell pepper shells into the boiling water; parboil for 2 minutes. Remove the bell pepper shells from the water with care. Invert on towels and drain. Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic in the hot oil for 5 minutes or until tender. Cool slightly. Combine the onion mixture, cream-style corn, corn kernels, corn bread crumbs, parsley, chili powder, salt, and pepper in a medium bowl; mix well. Stuff the bell peppers with the corn mixture and arrange in a baking pan. Pour the vegetable broth into the pan around the peppers. Bake, covered, at 325 degrees for 40 minutes, basting occasionally with vegetable broth. Uncover and bake for 10 minutes longer, basting often with vegetable broth.
Yield: 4 servings
Adapted from a recipe found on RecipeLand.com