6 large green peppers
1 tbsp. olive oil
1 1/2 lb. ground beef
1 medium onion, chopped
8 oz. can whole kernel corn, drained
salt and pepper to taste
1/4 tsp. basil
1 c. grated Cheddar cheese
10 1/2 oz. can condensed tomato soup
1/3 c. water
8 oz. pkg. noodles, cooked and drained

Wash peppers thoroughly; remove tops, seeds and membranes. Chop tops. Heat oil in large skillet; sauté beef, onion and pepper tops over medium heat until meat is browned. Stir in corn, salt, pepper and basil. Turn into large bowl; clean skillet. Arrange peppers in skillet; fill with meat mixture. Sprinkle with cheese; pour soup and water over all. Cover; simmer for 40 minutes or until tender. Serve with noodles.