6 lg. green peppers
3 tbsp. butter
1 1/2 lbs. ground beef
1 med. onion, chopped
2 (8 oz.) cans corn, drained
1/4 tsp. salt
1 c. grated cheese (cheddar)
1 c. tomato soup
1/8 tsp. pepper
1/3 c. water
3 c. cooked noodles

Wash and dry peppers. Slice off tops, remove seeds. Fry beef in butter until brown. Add corn and seasonings. Cook until heated. Overstuff peppers with mixture. Place in pot. Sprinkle with cheese. In bowl, blend soup and water. Pour over peppers. Cover and cook for 35 to 40 minutes until tender. Serve with noodles. Serves 6.