4 lg. green peppers
1 (12 oz.) can whole kernel corn, drained
1/4 c. chopped onion
1 (10 oz.) pkg. frozen lima beans, cooked & drained
1 lg. tomato, chopped
1/2 tsp. rosemary
3/4 c. soft bread crumbs
1 tbsp. reduced-calorie butter, melted

Preheat oven to 350 degrees. Remove tops from green peppers. Cut peppers in half lengthwise and remove seeds. Cook peppers in boiling water for 3 to 5 minutes. Invert to drain. Cook corn until tender in separate pan.

Saute onion in cooking spray-lined skillet until tender but not brown. Stir corn, lima beans, tomato and rosemary. Season green peppers with salt and pepper. Fill peppers with vegetable mixture. Toss bread crumbs with the melted butter, sprinkle atop peppers. Place in a 13 x 9 x 2 inch baking dish. Bake for 30 minutes. Yield: 8 servings.