4 lg. green peppers
1/4 c. chopped onion
2 tbsp. butter
1 lg. tomato, chopped
1/2 tsp. dried rosemary, crushed
3/4 c. soft bread crumbs
1 (12 oz.) can drained whole kernel corn
1 (10 oz.) pkg. frozen baby limas, cooked and drained
Salt and pepper to taste
1 tbsp. butter, melted

Cook onion in butter until tender. Stir in cooked corn, lima beans, tomato and rosemary. Season green pepper shells with salt and pepper. Fill peppers with vegetable mixture. Toss bread crumbs with melted butter, sprinkle over top of peppers. Place peppers in 13 x 9 x 2 inch baking dish and bake at 350 degrees for 30 minutes. Serves 8.