Creole Stuffed Peppers - K C

Course : Appetizers
Serves: 1
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6 large bell peppers
1/2 cup chopped onion
1 tablespoon margarine
2 cups chopped tomato
2 cups okra slices
2 cups corn
1/4 teaspoon black pepper

Preparation / Directions:

Preheat oven to 350 f. Cut top off bell peppers; remove seeds and membranes. Add peppers to boiling water in a large saucepan; cover. Boil 5 minutes; drain and cool. In a saucepan over medium heat, cook onion in margarine until soft. Add tomatoes, okra, corn and black pepper. Cook until mixture is thoroughly heated and slightly thickened. Fill bell peppers with corn mixture; place in greased baking pan. Bake 30 minutes or until bell peppers are tender.

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