4 Bell peppers; halved; seeded
3 c Sweet corn kernels
1/2 c Milk
2 tb Butter
1 c Cheddar or Gruyere cheese;
- grated
Salt; to taste
Pepper; to taste
Cayenne pepper; to taste
Simmer the corn gently in the milk and butter until tender. Add salt
and pepper. If you use fresh corn, scrape it off the cob. When it
softens, add the cheese and a pinch of cayenne pepper. Cook gently
until the cheese dissolves and stuff the peppers with this mixture.
Bake at 350°F for 15 minutes.
Recipe by Vegetarian Food For All by Annabel Perkins
