4-6 peppers
1 lg. onion
2 slices bread, cubed
1 can Mexicorn
1 c. white sauce

Clean peppers, reserving tops. Boil in water 5-8 minutes until tender. Drain. Chop onion and tops of peppers. Saute in butter with cubed bread. Add sauteed mix and Mexicorn to white sauce.

Fill peppers with mixture. Place in shallow baking dish containing small amount of water. Bake at 375 degrees for 25 to 30 minutes.