Garden Vegie Stuffed Bell Peppers

• 10 cups water
• 3 large red bell peppers, cut in half lengthwise, remove stem & seeds
• 2 tablespoons butter
• 34 cup chopped ripe tomatoes
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 12 teaspoon salt
• 12 teaspoon dried basil leaves
• 1 cup cubed 1/2-inch sharp cheddar cheese
• 1 cup plain breadcrumbs
• 2 tablespoons butter, melted

1. You can use any color of bell pepper if you prefer.
2. I prefer the sweeter red.
3. In large pot or dutch oven bring water to a boil.
4. In meantime, heat oven to 350.
5. Add cut & seeded peppers; return water to full boil.
6. Cook for 5 minutes; remove peppers to paper towel to cool.
7. In 10-inch skillet melt 2 tablespoons butter; add tomato, corn, salt, & basil.
8. Cook stirring occasionally 3-5 minutes, until heated through.
9. Stir in cheese.
10. Mix well.
11. Cheese does not have to be completely melted, will finish in oven.
12. Place peppers in 13 X 9-inch baking pan.
13. (May want to spray a bit of Pam in the pan for ease of removal.)
14. Fill each one with about 1/2 cup vegie mixture.
15. In small bowl stir together bread crumbs & butter.
16. Sprinkle over vegie mixture.
17. Bake 30 - 35 minutes or until heated through.
18. NOTE: My sister added onions (about 1 medium chopped) to hers, I prefer not to have them, but this is an option.

water, red bell peppers, butter, tomatoes, kernel corn, salt, basil, cheddar cheese, breadcrumbs, butter

Taken from www.food.com/recipe/garden-vegie-stuffed-bell-peppers-469131 (may not work)