Garden Stuffed Peppers

This recipe was submitted by our CSA member Kris Whitmer.

Ingredients 
3 medium green peppers
1/4 c. chopped onion
2 T. butter or olive oil
1.2 c. cooked baby limas or cubed zucchinis
1 c. corn (fresh cut or frozen)
1 pound canned tomatoes—drained and chopped or 1 lb fresh tomatoes seeded and chopped
1/4 salt
Dash of pepper
1/2 c. softened bread crumbs
1 T. melted butter

Preparation 
Remove tops and seeds from peppers. Cut in half lengthwise. Cook either in boiling salted water for 5 minutes or place in a covered bowl and microwave for 2 minutes. Drain.

Cook onions in 2 T. butter or oil or microwave until tender, not brown. Add limas or zucchini, corn, and tomatoes. Mix well and stuff peppers with mixture

Season the pepper shells with salt and pepper. Combine bread crumbs with melted butter and sprinkle over stuffed peppers. Bakes at 350F for 30 minutes.

If you'd like, you can add grated cheese on top during the last 5 minutes.