Corn-Stuffed Peppers

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.