Pepper and Cheese Bake

2 lbs. green and red peppers
1/2 lb. Cheddar cheese
1/2 lb. Monterey jack cheese
2 Tbsp. butter
2 cups sweet onions
2 cups corn kernels
salt and pepper
chopped fresh hot pepper, optional
4 eggs
1 cup light cream

Peel peppers. Keep each pepper in one flat piece if possible. Drain
well. Coarsely grate cheeses. Combine to make 4 cups. In saute pan, heat
butter. Cook onions until wilted and golden. Add corn. Saute lightly to
coat with butter and to remove moisture. Season to taste with salt and
pepper.Butter 8x8-inch baking dish. Pat peppers dry. Place half of
peppers across prepared dish. Sprinkle with chopped fresh hot peppers,

if desired. Top with 1-1/3 cups cheese. Spread corn and onions over
cheese layer. Top with 1-1/13 cups cheese. Cover with remaining peppers.
Add more chopped hot pepper, if desired. Cover with remaning cheese. In
small bowl, beat eggs. Add cream. Season with salt and pepper. Pour over
top.Bake in 425 degree F oven for 10 minutes. Reduce temperature to 350
? F. Bake 20 minutes more. (Note: Corn may be omitted and other diced
vegetables substituted.) Makes 6 to 8 servings.