Unit for unit, peppers have more vitamin C than citrus. And there ain’t nothing like fresh corn.
CORN STUFFED BELL PEPPERS
4 to 6 medium bell peppers, washed, tops removed, seeded, parboiled in salted water 3-5 minutes, drained
1 ½ C canned or fresh corn (drained if canned)
1 C diced raw tomatoes
4 Tbsp celery, chopped fine
1 Tbsp onion, chopped fine
2 Tbsp butter, melted and cooled slightly
2 eggs, beaten slightly
1 ¼ tsp salt
1/8 tsp pepper
½ C soft bread crumbs
1 tsp sugar (if canned corn is used)
Preheat oven to 325o-350o. Combine corn, tomatoes, celery, onion, butter, eggs, salt, pepper, and bread crumbs (and sugar, if using canned corn). Stuff peppers, replace tops, place in a greased casserole with a small amount of water, and bake covered for 50-60 minutes.