Cut fresh corn from the cob (or even canned corn will work but it’s not as good), and cook until tender in milk, add a little cream, salt pepper, and a pinch of sugar. Cut green peppers crosswise or lenthwish, remove seeds and wash. Boil three to five minutes. Drain. Fill with corn. Place filled peppers in a shallow dish, add a little water. Brush tops with butter. Heat in oven at 300 degrees until warm – remove and serve.
Corn Stuffed Peppers
April 7, 2014 by