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Corn-stuffed Peppers

1 can (14-3/4 oz.) cream-style corn
4 slices white bread, torn into small pieces
1 egg
1/4 tsp. salt
1/4 tsp. black pepper
4 medium green bell peppers, cored and seeded - I prefer using red bell
4 slices (4 oz.) American cheese

Preheat oven to 350 degrees. In a medium bowl, combine corn, bread, egg, salt
and pepper; mix well. Stand each bell pepper in a deep 3-quart casserole
dish. Fill each one equally with corn mixture, then top each with a cheese
slice. Cover and bake for 40 to 45 minutes or until peppers are tender. Makes
4 servings. Good side dish for any kind of meat.