Kay'S Stuffed Peppers

1. 1

   Cut and remove tops from peppers; scoop out seeds from inside of pepper.

2. 2

   In a large pan, place peppers, covering with water, and bring to a boil.

3. 3

   Cook them until semi-soft yet firm enough to fill.

4. 4

   In a large frying pan, combine beef, sliced onion, corn and stewed tomatoes with salt and pepper, cooking until beef is browned and vegetables are to boiling point, approximately 8 to 10 minutes.

5. 5

   After mixture is thoroughly cooked through, take green peppers which have been drained on paper towel.

6. 6

   Place in small roasting pan or casserole dish which has been dotted with margarine or butter over bottom of pan.

7. 7

   Spoon in meat, corn and tomato mixture in each pepper.

8. 8

   Then top each pepper with bread crumbs; dot with butter or margarine and paprika.

9. 9

   Put in oven at 350u00b0 for 35 minutes.

10. 10

    Arrange over a plate of cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.