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
Copyright (C) TheSurvivalistBlog.net and M.D. Creekmore. This content may be freely reproduced in full or in part in digital form with full attribution to the author and a link to www.thesurvivalistblog.net and a link to the original article. Please contact us for permission to reproduce this content in other media forms