Dinner in a Pepper
Classic stuffed bell peppers filled with a savory ground beef mixture of tomatoes and two kinds of corn, topped with buttery breadcrumbs and baked until tender.
Ingredients
- 8 large green bell peppers
- 1 lb ground beef
- 0.5 cup chopped onion
- 3 medium tomatoes, peeled and chopped
- 8 oz canned whole kernel corn, drained
- 8 oz canned cream-style corn
- 1 tsp salt
- 0.8 tsp dried basil, crushed
- 0 dash of pepper
- 0.8 cup soft bread crumbs (about 1 slice)
- 1 tbsp butter, melted
Instructions
- 1
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside.
- 2
Cook whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides lightly with salt.
- 3
In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown. Add tomatoes; simmer about 4 minutes. Drain off liquid.
- 4
Add whole kernel corn, cream-style corn, salt, basil and pepper; mix well. Stuff peppers with the meat mixture.
- 5
Toss bread crumbs with melted butter; sprinkle on top of peppers. Place in a 13x9x2-inch baking dish.
- 6
Bake uncovered at 350°F for 35-40 minutes.