Corn-Stuffed Peppers

• 4 large sweet bell peppers green or red
• 1 tablespoon corn oil
• 1/2 cup onions finely chopped
• 1 clove garlic crushed
• 1/2 cup creamed corn
• 1/2 cup corn
• 1/2 cup cornbread dry, or corn tortillas, crumbled
• 1/4 cup parsley leaves freshly minced
• 1 tablespoon red pepper flakes
• 1 x salt to taste
• 1 x black pepper freshly cracked, to taste
• 2 cups vegetable stock

1. Preheat oven to 375F (190C).
2. Fill a large kettle to at least half full and bring water to rolling boil.
3. Slice off a top 'lid' from each pepper and scrape insides clean.
4. Plunge shells into water, parboil for 2 minutes, remove from watter with care, invert on towels, and drain.
5. In a skillet, saute onions and garlic until soft.
6. Cool slightly and combine with all other stuffing ingredients and seasonings.
7. Stuff peppers with mixture and set in baking pan.
8. Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

sweet bell peppers, corn oil, onions, garlic, corn, corn, cornbread dry, parsley, red pepper, salt, black pepper, vegetable stock

Taken from recipeland.com/recipe/v/corn-stuffed-peppers-39962 (may not work)