Recipe Monday:
Garden Pepper Boats:
3 medium green peppers
1/4 cup chopped onions
2 tablespoons butter
1 cup canned whole kernel corn or fresh cut corn.
1 medium tomato, chopped (3/4 cup)
1 tablespoon butter
1/2 cup soft bread crumbs
Remove tops and seeds from peppers. Cut in half lengthwise. Cook peppers in boiling salted water 5 minutes and then drain. Cook onion in 2 tablespoons of butter until tender but not brown. Add corn, tomato, and Limas and then mix well. Season pepper shells with salt and pepper to taste.
Fill peppers with vegetable mixture. Combine 1 tablespoon melted butter and bread crumbs then spread on top of peppers. Place in 10x6x1 1/2 baking dish. Bake in moderate oven (350 degrees) for 30 minutes.
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