Remove tops and seeds from peppers. Cut in half lengthwise and cook in boiling salted water 5 minutes; drain.
Cook onion in 2 tbs. butter until tender but not brown.
Add limas, corn and tomatoes; mix well. Season pepper shells with salt and pepper; fill with vegetable mixture.
Combine bread crumbs with melted butter; sprinkle over stuffed peppers. Bake at 350 degrees for 30 minutes.
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