These were my favorites of the various stuffed peppers my mom made - basically scalloped cream-style corn baked in the peppers. These also have a special historical significance to me: in August of 1945, I was having one of these for lunch one day when the bells of the church next door began to ring. I asked Mom what that was all about - I was four at the time - and she said, "The war's over!" I started hearing guns going off all over town, so I finished my lunch and went out on the porch with my little popgun, which made no noise worth speaking of but satisfied me somehow.
Anyway, although I can't sell any sort of bell pepper in this house (Mrs. O hates them), I'd like to make some to have for lunch on August 15th as a personal sort of commemoration. Besides, I recall that they were really good. The making of them seems obvious and straightforward, but I've made one attempt at baking stuffed peppers before and I recall some problems - they tasted okay, but were kind of squashy and not the nice firm-but-tender upright things I remember. Any special tricks to this?
And PLEASE don't post any newfangled or upscale recipes. This was a woman whose sole bible was her looseleaf BH&G cookbook, plus whatever she'd learned from her father's family recipes.
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