Another recipe from Better Homes & Gardens. This is good when you don't want a heavy meal and it's done in less than an hour. Would be good served with roasted potatoes or buttered noodles.
Remove tops and seeds from peppers. Cut in half lengthwise and cook in boiling salted water 5 minutes; drain.
2
Cook onion in 2 tbs. butter until tender but not brown.
3
Add limas, corn and tomatoes; mix well. Season pepper shells with salt and pepper; fill with vegetable mixture.
4
Combine bread crumbs with melted butter; sprinkle over stuffed peppers. Bake at 350 degrees for 30 minutes.
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