RECIPE FROM "SANDY'S
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.