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GREEN PEPPER BAKE
3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese spread, cubed, divided use
1 (12 oz.) can whole kernel corn, drained
1 cup chopped tomato
1 cup fresh bread crumbs
2 tbsp. butter, melted
Remove seeds from peppers. Parboil 5 minutes. Drain.
Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers.
Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter.
Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown.
Servings: 6
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