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Dinner In A Pepper's picture
  Green peppers 8 Large
  Ground beef 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Tomatoes 3 Medium, peeled and chopped
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Canned cream-style corn 8 Ounce (1 Can)
  Salt 1 Teaspoon
  Dried basil 3⁄4 Teaspoon, crushed
  Pepper 1 Dash
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Butter 1 Tablespoon, 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 till meat is brown and onion is tender.
Add tomatoes; simmer till 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 atop peppers.
Place the stuffed peppers in a 13x9x2-inch baking dish.
Bake, uncovered, at 350° for 35 to 40 minutes.

Recipe Summary

Main Dish

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