Corny Stuffed Peppers
| Yield: | 6 Servings |
| Categories: | Main Dishes, Corn |
| 6 | md | Red or yellow sweet bell peppers, 2 lbs or more |
| 2 | tb | Unsalted butter (or half margarine) |
| 6 | tb | Minced celery |
| 6 | tb | Minced onion |
| 3 | Ears of corn, kernels cut off the cobs (~2 cups) | |
| 3 | md | Tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 c) |
| 1 1/2 | ts | Salt, or to taste |
| 1/8 | ts | Black pepper |
| 1 | c | Soft bread crumbs |
| 2 | Eggs, lightly beaten (or use egg substitute) | |
| 1 | c | Shredded emmentaler or other Swiss cheese |
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