Corny Stuffed Peppers

Directions

Choose peppers that will stand without tipping over.

Preheat the oven to 350℉ (180℃).

Slice off the stems of the peppers, and remove the seeds and membranes.

Put the peppers in a pot of boiling water and boil for about 5 minutes, to soften.

Drain and set aside.

Meanwhile, in a medium skillet, melt the butter over medium heat.

Saut? the minced onion and celery until wilted, about 5 minutes.

Scrape into a bowl and add the corn and tomatoes.

Toss, then toss again with the salt and black pepper.

Toss in the bread crumbs and then the eggs.

Stuff the peppers, mounding the tops.

Place in a baking pan containing about ½ inch of hot water.

Top with the shredded cheese and cover with aluminum foil (oil the underside).

Bake for about 1 hour, uncovering for the last 10 minutes.