Chili and Corn Stuffed Sweet Peppers

• 1/2 teaspoon olive oil
• 2 cloves garlic, peeled and minced
• 1 small onion, peeled and finely chopped
• 2 large ears corn, kernels cut from the cob
• 1 1-pound can hominy, drained and rinsed
• 2 eggs
• 2 small hot chilies, seeded and minced
• 1 1/2 teaspoons salt
• Freshly ground pepper to taste
• 4 red, green or yellow bell peppers (or a mixture)
• 4 teaspoons grated Monterey Jack cheese
• 1 scallion, chopped

1. Preheat the oven to 375 degrees.
2. Heat the oil in a medium-size nonstick skillet over medium heat.
3. Add the garlic and cook, stirring, for 20 seconds.
4. Add the onion and cook until soft and lightly browned, about 5 minutes.
5. Let cool.
6. Place half the corn and half the hominy in a food processor with the eggs.
7. Process until smooth.
8. Scrape into a bowl and stir in the onion mixture, remaining corn and hominy, chilies, salt and pepper.
9. Slice the tops off the peppers.
10. Remove the cores and use a spoon to scrape out the seeds and ribs.
11. Trim the bottoms so the peppers will stand straight, being careful not to cut all the way through.
12. Fill the peppers with the corn mixture.
13. Place in a shallow baking dish large enough to hold them without crowding and pour in 1 cup of water.
14. Cover with aluminum foil.
15. Bake for 30 minutes.
16. Uncover and continue baking until the peppers are tender when pierced with a small knife, about 30 minutes longer.
17. Sprinkle the tops with the cheese and bake just until melted.
18. Divide the peppers among 4 plates, sprinkle with the scallions and serve.

olive oil, garlic, onion, corn, hominy, eggs, hot chilies, salt, freshly ground pepper, red, grated monterey, scallion

Taken from cooking.nytimes.com/recipes/2936 (may not work)