Thursday, November 13, 2008

CORN STUFFED GOLDEN BAKED PEPPERS

I believe this is another recipe from an old 1970s "The Workbasket" magazine.

3 green bell peppers, cut in half vertically
1 jar (5-oz) sharp pasteurized process cheese spread
1 3/4 cups whole kernel corn, drained
1 tomato, chopped
1 cup soft bread crumbs
2 tbsp butter, melted

Remove seeds from peppers then parboil for 5 minutes. Drain. Heat cheese spread in a saucepan over low heat; stir in the corn and tomato. Divide corn filling between the 6 pepper halves. Toss bread crumbs with butter and use to top the corn filling. Bake at 350 degrees for 30-35 minutes.

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