Dinner in a Pepper
8 large green bell peppers 1 pound ground beef
1/2 cup chopped onion 3 medium tomatoes, peeled and chopped
1 (1ounce) can whole kernel corn, drained
1 (2ounce) can cream-style corn 1 teaspoon salt
2/4 teaspoon dried basil, crushed Dash of pepper
3/4 cup soft bread crumbs (1 slice) 1 tablespoon butter, melted
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup;
set aside. Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides
of peppers lightly with salt. In skillet cook ground beef, onion and the 1/4 cup chopped green
pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked,
about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper
to skillet; mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter to
combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish.
Bake, uncovered at 350 degrees F for 35 to 40 minutes.
Makes 8 servings.
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