Golden Baked Peppers
(Adapted by Sandy from from Practical Kitchen.Com)



3 green peppers, cut in half

1 (5 ounce) jar Old English Sharp cheese spread

1-3/4 cups (1 lb.-1 oz. can) whole kernel corn, drained

2 tablespoons butter

1/4 cup sweet onion, finely chopped

1 tomato, seeded and chopped

1 cup fresh breadcrumbs

2 tablespoons butter, melted



Heat oven to 350 degrees.

In a medium skillet, saute onion in 2 tablespoons butter. Remove onion from skillet and set aside.

Remove seeds from peppers and parboil for 5 minutes. Drain and set aside to cool.

Over low heat, melt (heat) cheese spread in the sauteed onion skillet. Stir in drained corn, sauteed onion, and chopped tomato.

In a small bowl, toss bread crumbs with 2 tablespoons melted butter.

Fill peppers with onion/cheese mixture and top with butter-soaked bread crumbs.

Bake at 350 degrees for 30-35 minutes.


Serves 6.