4 slices bacon, diced
1 c. diced chicken breast
4 green onions, chopped
4 med. ears corn or 2 c. frozen or canned corn
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
4 lg. green peppers
1 c. soft bread crumbs
2 tbsp. butter

1. Fry bacon until crisp. Pour off all but 2 tablespoons fat.

2. Saute the chicken in the fat, stirring to cook evenly. Add onions, corn, paprika, salt and black pepper. Cover and cook over low heat for 5 minutes.

3. Slice each pepper in half, lengthwise. Seed and cut off stems. Place pepper shells in an oiled baking dish. Fill with the mixture. Mix crumbs with the butter. Crumble over the tops.

4. Bake, covered, at 350 degrees for 30 minutes or until peppers are tender, yet firm. Makes 4 servings.