Garden Vegie Stuffed Bell Peppers

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 10 cups water
• 3 large red bell peppers, cut in half lengthwise, remove stem & seeds
• 2 tablespoons butter
• 3/4 cup chopped ripe tomato
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil leaves
• 1 cup cubed 1/2-inch sharp cheddar cheese
• 1 cup plain breadcrumbs
• 2 tablespoons butter, melted

Recipe

• 1 you can use any color of bell pepper if you prefer. i prefer the sweeter red.
• 2 in large pot or dutch oven bring water to a boil. in meantime, heat oven to 350°. add cut & seeded peppers; return water to full boil. cook for 5 minutes; remove peppers to paper towel to cool. in 10-inch skillet melt 2 tablespoons butter; add tomato, corn, salt, & basil. cook stirring occasionally 3-5 minutes, until heated through. stir in cheese. mix well. cheese does not have to be completely melted, will finish in oven. place peppers in 13 x 9-inch baking pan. (may want to spray a bit of pam in the pan for ease of removal.) fill each one with about 1/2 cup vegie mixture. in small bowl stir together bread crumbs & butter. sprinkle over vegie mixture. bake 30 - 35 minutes or until heated through.
• 3 note: my sister added onions (about 1 medium chopped) to hers, i prefer not to have them, but this is an option.