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Dinner in a Pepper
8
1
1
3
1
1
1
3
large green bell peppers
pound ground beef
/2 cup chopped onion
medium tomatoes, peeled and chopped
(8 ounce) can whole kernel corn, drained
(8 ounce) can cream−style corn
teaspoon salt
/4 teaspoon dried basil, crushed
Dash of pepper
3
1
/4 cup soft bread crumbs (1 slice)
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
1
3 x 9 x 2−inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.
Makes 8 servings.
Dinner in a Pepper
152
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