Garden Stuffed Peppers
|Green peppers||4 Large|
|Fresh ears of corn||4|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Shelled lima beans||1 Cup (16 tbs), cooked, drained (Baby Beans)|
|Tomato||1 Large, chopped|
|Dried rosemary||1⁄2 Teaspoon, crushed|
Remove tops from green peppers.
Cut peppers in half lengthwise and remove seeds.
Cook peppers in boiling, lightly salted water for 3 to 5 minutes; invert to drain.
Cut off tips of corn kernels, Carefully scrape cobs with dull edge of knife; measure 1 1/2 cups corn.
In covered pan cook fresh corn in a small amount of boiling, lightly salted water 12 to 15 minutes or till done; drain the corn.
Cook onion in butter or margarine till tender.
Stir in cooked corn, lima beans, tomato, and rosemary.
Season green peppers with salt and pepper.
Fill peppers with vegetable mixture.
Place in a 13 x9 x 2-inch baking dish.
Bake the filled peppers in a 350° oven for 30 minutes.