3 lg. green peppers, halved and seeded
3 tbsp. olive oil
1 onion, finely chopped
2 c. cooked corn kernels
2 tomatoes, peeled and coarsely chopped
2 tbsp. minced parsley
1 tbsp. chopped fresh basil or 1 1/2 tsp. dried basil, crumbled
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. fresh bread crumbs

Preheat the oven to 350 degrees. Oil a shallow baking dish large enough to hold pepper halves in a single layer. Cook the peppers in boiling water for two minutes, drain and set aside. Heat the oil in a skillet and add the chopped onion. Cook, stirring until soft. Put the onion in a bowl, add the corn, tomatoes, parsley, basil, salt and pepper and mix very well. Lightly fill each pepper half with some of the mixture. Sprinkle the tops with the bread crumbs. Bake for 30 to 40 minutes, or until crumbs are lightly browned.

Rice and cheese stuffed green peppers: Substitute one cup cooked rice and one cup grated Cheddar cheese for the corn. Add one half teaspoon savory, crumbled, instead of the basil. Makes six servings.