Yield: 6 servings
Measure | Ingredient |
---|---|
6 larges | Green peppers |
1 pounds | Beef, ground |
¾ cup | Onion; chopped |
¼ cup | Green pepper; chopped |
1 \N | Garlic clove; crushed |
⅓ cup | Celery; chopped |
17 ounces | Corn, cream-style |
1 teaspoon | Salt |
⅛ teaspoon | Pepper |
\N dash | Red pepper |
½ cup | Breadcrumbs, Italian |
¼ cup | Cheese, Cheddar; shredded |
Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain and set aside.
Cook ground beef, onion, chopped pepper, garlic, and celery until beef is browned and vegetables are tender, stirring often; drain off excess drippings.
Add corn, salt, and pepper; cook, stirring often, until thoroughly heated. Fill green peppers with meat mixture; place in an 8" square baking dish. Combine breadcrumbs and cheese; sprinkle over peppers.
Bake at 350 degrees about 15 minutes or until top is lightly browned.
SOURCE: Southern Living Magazine, April 1981. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95