Ingredients
1 no ingredients
Directions
4 large green or red bell peppers I Tablespoon corn oil 1/2 cup
onions, finely chopped 1 clove garlic, crushed- 1/2 cup cream-style
corn 1/2 cup corn kernels 1/2 cup dry corn bread or corn tortillas,
crumbled 1/4 cup freshly-minced parsley I Tablespoon red chili powder
Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2
cups vegetable broth Preheat oven to 375 degrees.
Fill a large kettle to at least half full and bring water to
rolling boil. Slice off a top 'lid' from each pepper and scrape
insides clean. Plunge shells into water, parboil for 2 minutes,
remove from wciter with care, invert on towels, and drain.
In a skillet, saut6 onions and garlic until soft. Cool slightly
and combine with all other stuffing ingredients and seasonings. Stuff
peppers with mixture and set in baking pan. Bake about 40 minutes
covered and 10 minutes uncovered at 375 degrees, basting often with
vegetable broth.
Servings: 4 servings
Corn-Stuffed Peppers Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to track the history of written recipes back into distant history, in truth as far into history as pharonic Egypt, and possibly even further. In practice though, these, ancient records were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later, we have two interesting recipe books which were published in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these have no connection with the indian food that is served today, but rather recipes for the types of meals eaten by the upper classes of that time. For the decades that followed, the wealthy families of Europe tried to serve up the most extravagent meals, and because of this chefs and their recipes were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording the recipes of their peers. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Corn Stuffed Peppers recipe.
