Vegetable Stuffed Peppers

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Vegetable Stuffed Peppers

 

4 large green peppers

1/4 cup onion, chopped

3 Tblsp butter or margarine

1-12 oz can whole corn, drained

1-10 oz pkg baby lima beans, cooked and drained

1/2 tsp dried rosemary, crushed

1 slice bread, torn into pieces

 

Remove tops, cut peppers in half lengthwise and remove seeds. Cook in boiling

water for 4

minutes, turn upside down to drain. Cook onion in 2 Tblsps of the butter until

tender but not

brown. Stir in corn, lima beans and rosemary. Season green pepper shells with

salt and

pepper, and fill with the vegetable mixture. Place peppers in a 13 " x9 " x2 " baking

pan. Melt the

remaining Tblsp of butter and toss with the bread pieces; sprinkle over the top

of the peppers.

Bake in a 350 degrees F oven, for 30 minutes.

 

serves 8

 

 

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