4 large green or red bell peppers I Tablespoon corn oil 1/2 cup onions,
finely chopped 1 clove garlic, crushed- 1/2 cup cream-style corn 1/2 cup
corn kernels 1/2 cup dry corn bread or corn tortillas, crumbled 1/4 cup
freshly-minced parsley I Tablespoon red chili powder Salt or salt
substitute, to taste Pepper, freshly cracked, to taste 2 cups vegetable
broth Preheat oven to 375 degrees.
Fill a large kettle to at least half full and bring water to rolling
boil.  Slice off a top lid from each pepper and scrape insides clean.
Plunge shells into water, parboil for 2 minutes, remove from wciter with
care, invert on towels, and drain.
In a skillet, saut6 onions and garlic until soft. Cool slightly and
combine with all other stuffing ingredients and seasonings. Stuff peppers
with mixture and set in baking pan. Bake about 40 minutes covered and 10
minutes uncovered at 375 degrees, basting often with vegetable broth.