Corn Stuffed Peppers
|Green peppers||6 Small|
|Fresh corn||2 Cup (32 tbs) (About 4 Ears)|
|Water||1⁄4 Cup (4 tbs)|
|Green onions with tops||3 , chopped|
|Tomato||1 Medium, peeled, seeded and diced|
|Fresh basil||2 Teaspoon, minced|
|Freshly ground black pepper||1⁄4 Teaspoon|
1 Preheat the oven to 350°F.
2 Cut off the tops of green peppers.
3 Remove the seeds and membrane.
4 In a pan, add the peppers and boiling water.
5 Cook, covered for 5 minutes.
6 Drain and set aside.
7 In a medium saucepan, add corn and 1/4 cup water.
8 Bring to a boil.
9 Cover and lower the heat.
10 Simmer for 7 to 8 minutes or just until corn is tender.
11 Drain well.
12 Add in the green onions, tomato, basil, and pepper.
13 Toss lightly.
14 Stuff the peppers with the corn mixture.
15 In a 12- x 8- x 2-inch baking dish, arrange the peppers
16 Cover and bake for 10 minutes or until thoroughly heated.
17 Serve hot.