Corn-Stuffed Peppers

Directions

Preheat oven to 375℉ (190℃).

Fill a large kettle to at least half full and bring water to rolling boil.

Slice off a top ‘lid’ from each pepper and scrape insides clean.

Plunge shells into water, parboil for 2 minutes, remove from watter with care, invert on towels, and drain.

In a skillet, sauté onions and garlic until soft.

Cool slightly and combine with all other stuffing ingredients and seasonings.

Stuff peppers with mixture and set in baking pan.

Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.