4 slices bacon, diced
1 c. diced chicken breasts
4 green onions, chopped
2 c. frozen or canned corn
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
4 lg. green peppers
1 c. soft bread crumbs
2 tbsp. butter

Fry bacon until crisp. Pour all but 2 tablespoons fat off. Saute chicken in the fat, stirring to cook evenly. Add onions, corn, paprika, salt and pepper. Cover and cook over low heat for 5 minutes.

Slice each pepper in half lengthwise. Seed and cut off stems. Put pepper shells in oiled baking dish. Fill with mixture. Mix crumbs with butter. Crumble over top. Bake covered at 350 degrees for 30 minutes or until peppers are tender, yet firm.