4 large red bell peppers
2/3 cup of cornmeal
1/4 cup of water
2/3 cup of warm milk
1 tablespoon of butter
1/4 teaspoon of salt
a pinch of black pepper
1/2 cup of chopped green corn
4 eggs
1 tablespoon of finely chopped scallions
4 large red bell peppers
2/3 cup of cornmeal
1/4 cup of water
2/3 cup of warm milk
1 tablespoon of butter
1/4 teaspoon of salt
a pinch of black pepper
1/2 cup of chopped green corn
4 eggs
1 tablespoon of finely chopped scallions
Cut off the tops of the bell peppers and remove the seeds without damaging them
Set aside
Mix the cornmeal with water and add the warm milk
Cook, stirring constantly, until thickened
Add the butter, salt, and black pepper
Remove from heat, add the egg yolks, and stir vigorously
Add the green corn and scallions
Set aside
Beat the egg whites until fluffy and fold them into the corn mixture gently
Arrange the bell peppers in a small baking dish, side by side, and fill each one with the creamy corn filling
Place in a medium oven preheated for about 30 minutes
Serve immediately.
