Bell peppers stuffed with okra, tomatoes, onion, and corn.

Creole Stuffed Peppers

6 bell peppers
1 small onion, chopped
1 tablespoon butter
2 cups chopped tomato
2 cups sliced okra
2 cups corn niblets
1/4 teaspoon black pepper

1. 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.
2. In a saucepan over medium heat, sauté onion in butter until soft. Add tomatoes, okra, corn and black pepper. Cook until mixture is thoroughly heated and slightly thickened.
3. Fill bell peppers with corn mixture; place in greased baking pan.
4. Preheat oven to 350°F (175°C).
5. Bake 30 minutes or until bell peppers are tender.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.