Corn Stuffed Peppers


4 lg red or green bell peppers halved

3 cups water

4 cups frozen corn kernels thawed

8 ozs monterey jack cheese shredded

2 green onions chopped

1 ounce 4 can sliced almonds optional

extra monterey jack

cheese for topping

1 1/2 cups Spicy Chili-Tomato Sauce (see Sauces)


Bring 3 cups water to boiling and add peppers to water. Return to boiling, cover and cook for 3 minutes. Carefully remove peppers with tongs and drain on paper towels.

Combine corn, salt, green onion and grated cheese. Add extra chopped pepper and sliced black olives if desired. Use mixture to fill pepper halves.

Spread 1 1/2 cups Spicy Chili-Tomato Sauce (see Sauce recipes) in bottom of sprayed shallow baking dish. Set filled pepper halves atop sauce. Bake, loosely covered with foil, 35 minutes. Remove foil and carefully sprinkle tops with remaining cheese.

To serve, spoon a little sauce on plate and place stuffed pepper on top.


Notes: A beautiful Mexican buffet dish!