6 lg. peppers
1/2 c. cooked rice
1 (16 oz.) can creamed corn
1 lg. ripe tomato
1 chopped onion
1 can tomato soup
1 (8 oz.) can tomato sauce
1 lb. hamburger, pork, lamb, veal, or meat loaf mix
Bread crumbs mixed with butter

Wash and core peppers. Pull out core and use ring to set pepper on to balance them when put in dish or slow cooker pot.

Brown lightly the meat of your choice, add chopped onion, chopped tomato, creamed corn and rice until warmed and mixed together.

Place mixture in peppers. Place peppers in buttered casserole dish using the pepper rings for balance. Add buttered bread crumbs on top of each pepper. Sprinkle small amounts of Parmesan cheese with the bread crumbs, if you want.

Add tomato soup mixed with tomato sauce to casserole dish. Spoon a little over peppers. Bake at 350 degrees for 45 minutes.