Corny Stuffed Peppers

6 md Red or yellow sweet bell

-peppers, 2 lbs or more 2 T Unsalted butter (or half

-margarine) 6 T Minced celery

6 T Minced onion

3 Ears of corn, kernels cut

-off the cobs (~2 cups) 3 md Tomatoes, peeled, seeded

-and coarsely chopped -(about 1 1/2 c) 1 1/2 t Salt, or to taste

1/8 t Black pepper

1 c Soft bread crumbs

2 Eggs, lightly beaten (or use

-egg substitute) 1 c Shredded emmentaler or other

-Swiss cheese NOTE: You may use green peppers, but I like the way red and yellow ones look and they're slightly sweeter. Choose peppers that will stand without tipping over. -- Lee Bailey Preheat the oven to 350?F. 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 1/2" 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. Per serving: 228 calories, 11 grams protein, 22 grams carbohydrates, 4.5 grams fiber, 12 grams fat (6.5 grams saturated), 662 milligrams

sodium.