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STUFFED BELL PEPPERS

2 large bell peppers (red or green), cored, cleaned, and parboiled approximately 5 minutes until tender. Let stand, draining on towels

  • 1 cup fresh corn scraped from the cob
  • Diced bell pepper caps
  • 1 cup diced mushrooms
  • 4 large shallots, minced
  • 2 teaspoons fresh parsley
  • 2 teaspoons fresh dill
  • 1/4 cup butter
  • 1/2 cup mild Cheddar cheese
  • Salt and pepper to taste
While peppers parboil sauté all ingredients together except the Cheddar cheese. Fill the bell peppers with the mixture and set in a hot oven (375°) just long enough to reheat. Sprinkle with cheese and place under broiler until cheese is bubbly. Serves two.

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