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.