Garden Stuffed Peppers
|Green peppers||4 Large|
|Fresh ears of corn/One 12-ounce can whole kernel corn, drained||4|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Shelled baby lima beans/1 10-ounce package frozen baby lima beans, cooked and drained||1 Cup (16 tbs), cooked and drained|
|Tomato||1 Large, chopped|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (1 slice, optional)|
|Butter/Margarine||1 Tablespoon, melted (optional)|
|Salt||To Taste (for seasoning)|
|Pepper||To Taste (for seasoning)|
Remove tops from green peppers.
Cut peppers in half lengthwise and remove seeds.
Cook peppers in boiling salted water for 3 to 5 minutes; invert to drain.
If using fresh corn, 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 salted water till done, 12 to 15 minutes; drain.
Cook onion in the 2 tablespoons butter or margarine till tender but not brown.
Stir in cooked or canned corn, lima beans, chopped tomato, and rosemary.
Season green pepper shells with salt and pepper.
Fill peppers with vegetable mixture.
If desired, toss soft bread crumbs with the melted butter or margarine; sprinkle atop peppers.
Place in a 13x9x2-inch baking dish.
Bake at 350Â° for 30 minutes.