8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside.

Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt.

In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture.

Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.

Makes 8 servings.