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November 1998 Issue
The Season Begins!
by Royce Smith
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Vegetable Stuffed Green Peppers

  • 2 large green peppers
  • salt
  • water
  • 2 cups seasoned hot corn or mixed vegetables
  • dash lemon and pepper
  • dash paprika
Cut peppers in half lengthwise; remove stem, seeds and membrane. In a 3 quart saucepan over medium heat in 1 inch boiling, salted water, heat green peppers to boiling, cover and simmer fro 5 minutes or until peppers are tender crisp. Drain.

Spoon seasoned hot cooked corn or a selection of cooked and chopped mixed vegetables into the pepper halves. Serve hot.

  • Yields: 4 servings
  • Preparation time: 45 minutes
 
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