Corn-stuffed green peppers?
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.
Not sure if this was your problem but I never parboil the peppers. I might try stuffing them with a savory corn pudding or your own scalloped corn recipe and baking for 45 minutes to an hour. The filling and peppers should be done about the same time. I would think you'd definitely need egg in the filling to help it set up.
I have never heard of corn stuffing for peppers but I do like the idea. I would add cheese in and on top of the stuffing.
Perhaps Mrs. O would like them better if you used red or yellow or orange bell peppers, which are sweeter. Or instead of pepper, make hers in zucchini or eggplant.
If you're having a problem with peppers getting "squashy" then I'd skip or shorten the parboiling of the peppers before stuffing. (I don't parboil, but instead bake the empty peppers for 10-15 minutes in the oven -- saves me a pot.)
Recipe from 1953 for corn filling:
6 ears fresh corn (makes 2 1/2 cups kernels)
2 Tbsp butter
1/4 cup finely chopped onion
1 tsp sugar (these days corn is so sweet this should probably be omitted)
1 tsp salt
2/3 cup water
a little milk
Cut corn from cob. Melt butter; add corn, onion, sugar, salt, water. Simmer until water is almost all evaporated and kernels are tender, about 6 minutes. Remove from heat, add enough milk to give you a moist stuffing. Fill peppers. Top with buttered crumbs, if desired. (To prepare buttered crumbs, melt 2-3 Tbsp butter in skillet, add 1/2 cup fresh dry bread crumbs, stir over moderate heat until crumbs are all coated.) Bake stuffed peppers 15 minutes at 350F, then 5 minutes at 400F.
1950 Betty Crocker says to cut a thin slice from the stem end of each pepper, so they stand up. Wash 6 peppers, remove seeds and membrane, boil in 1 cup water and 1 1/2 teaspoons salt for 5 minutes. (In a covered kettle.)
The filling recipe for ham-and-corn peppers is:
1 cup medium white sauce
1 cup whole kernel corn
2 cups ground cooked ham
1/4 teaspoon dry mustard
Fill 6 parboiled peppers loosely, sprinkle with buttered crumbs, bake 20 minutes in moderate oven.