Peppers Stuffed with Corn and Tomatoes

My husband really, really liked this delicious stuffed pepper recipe from the "Land O Lakes Treasury of Country Heritage Meals & Menus."  He thought the filling was delicious, the peppers were cooked just right and the topping was crisp and good.   We enjoyed them as a perfect side dish with a grilled meal.Obviously, when I went to the garden, I didn’t have any BIG green peppers, only a mixture of orange, red and yellow peppers and one small green one.  Instead of halving big, store bought peppers, I picked out some squatty ones that sat well, and filled them from the top.  I needed 6 instead of the 3 called for – the filling amount was just right.  However, we made up for that with the wonderful taste and smell of just picked garden peppers.  I also didn't use 2 pans!...I drained my boiling water and then browned my onions, and finished the recipe in that same pan.  It is important to boil these first, as they don’t cook in hot water or tomato sauce as so many stuffed pepper recipes do.   I had some fresh bread crumbs in the freezer, so that made this an easy dish, one we make all year, when beautiful peppers are in the garden or on sale.                   

                      Golden Harvest Stuffed Peppers

  10              Cups  Water

  3              Large  Green Pepper

  2        Tablespoons  Butter

     1/2           Cup  Onion -- chopped

     3/4           Cup  Tomato -- chopped

  10            Ounces  Frozen Corn -- thawed

     1/2      Teaspoon  Salt

     1/2      Teaspoon  Dried Basil

  4             Ounces  Cheddar Cheese -- 1/2" cubes

  1                Cup  Bread Crumbs -- fresh

  2        Tablespoons  Butter

Heat oven to 350°.  In Dutch oven bring water to a full boil.  Cut peppers in half lengthwise, remove stem and seeds.

Cook peppers in boiling water 5 minutes; drain.

In 10" skillet, melt 2 tablespoons butter, add onions.  Cook over medium heat, stirring occasionally, until tender (3-4 minutes).

Stir in tomato, corn, salt and basil.  Cook, stirring occasionally, until heated through(3-5 minutes).  Stir in cheese.

Place peppers in 13 x 9" baking pan.  Fill each pepper with about 1/2 cup vegetable mixture.

Stir together melted butter and bread crumbs.  Sprinkle over vegetable mixture.  Bake for 30-35 minutes or until heated through.

Serves 6

Per Serving: 283 Calories; 15g Fat (47.4% calories from fat); 9g Protein; 29g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 545mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.