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Remove tops and seeds from teh green peppers. Cover with boiling water, simmer 15 minutes, and drain. Put in a saucepan fresh or drained canned corn; add cream or milk and simmer 35 minutes. When cream is absorbed, add enough water or liquid from a can of corn to prevent burning. Season with salt and pepper. Fill peppers with the mixture. Then using a muffin pan, bake in a reflector oven for 1/2 hour. Sprinkle tops with paprika. May be served with tomato sauce (or heated concentrated tomato soup, undiluted).
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