8 lg. green peppers
1 lb. ground beef
1/2 c. chopped onion
3 to 4 med. tomatoes, peeled & chopped (or 1 sm. can stewed tomatoes)
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can cream style corn
1/2 to 3/4 c. bread crumbs
2 tbsp. butter
1 tsp. salt
3/4 tsp. basil
Dash of pepper

Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup. Set aside. Cook whole peppers in boiling water 5 minutes. Drain well. Sprinkle insides lightly with salt.

In skillet, cook beef, onion and chopped green pepper until meat is brown and onion tender. Add tomatoes and simmer 5 minutes or until tomatoes are cooked. Drain off liquid. Add all corn and seasonings. Mix well. Stuff peppers with meat mixture. Toss crumbs with butter. Sprinkle on top of peppers. Place stuffed peppers in baking dish. Bake uncovered at 350 degrees for 35 to 45 minutes. Serves 8.