Corn-Stuffed Peppers | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons lard, plus more for greasing the pan
• 1 tablespoon chopped onion
• 1 tablespoon chopped red bell pepper
• 3 tablespoons all-purpose unbleached flour
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 cup milk
• 11/2 cups fresh corn
• 1 egg, slightly beaten
• 2 green bell peppers, halved, membranes and seeds removed
• 2/3 cup panko crumbs
• 1/4 teaspoon paprika