4 med. green peppers
2 c. corn
1 c. cubed, cooked ham
4 oz. (1 c.) shredded cheddar cheese
1/2 c. dairy sour cream
1/4 c. diced pimiento
1 tsp. mustard
1/4 c. bread crumbs
1 tbsp. butter, melted

Heat oven to 350 degrees. Cut tops from peppers; remove membrane and seeds. In large saucepan cook peppers in boiling water for 5 minutes. Drain; set aside. Cook corn according to package directions; drain. Combine with ham, cheese, sour cream, pimiento and mustard.

Spoon mixture into peppers. Place peppers in shallow baking pan with a small amount of water. Combine bread crumbs with butter; sprinkle over peppers. Bake uncovered at 350 degrees for 30-35 minutes or until peppers are tender. Yield 4 servings.