Stuffed Peppers

Our family favorite!

10 c water
3 peppers (red, green, yellow or orange), cut in half lengthwise, cleaned
2 Tbsp butter
1/2 c onion, chopped
3/4 c tomato, chopped
10 oz frozen corn
1/2 tsp salt
1/2 tsp dried basil
1 c cheddar cheese, cubed
1 c bread crumbs
2 Tbsp butter, melted


Bring water to boil. Add peppers, return to boil. Cook peppers for 5 minutes, drain. In skillet melt 2 T butter. Add onion. Cook over medium heat until tender (3-4 minutes). Stir in tomato, corn, salt and basil. Cook, stirring occasionally, until heated through (3-5 minutes). Stir in cheese. Place peppers in a baking dish. Fill each with about 1/2 c vegetable mixture. In small bowl stir together bread crumbs and 2 T butter. Sprinkle over vegetable mixture. Bake at 350 for 30-35 minutes.