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 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs
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 F for 35 to
40 minutes.
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