Harvest Time Stuffed Peppers - cooking recipe

Ingredients

8 c. water
3 large green peppers, cut in half lengthwise, stems and seeds removed
2 Tbsp. butter
1/2 c. (1 medium) chopped onion
3/4 c. (1 medium) chopped tomato
10 oz. pkg. frozen corn, thawed
1/2 tsp. salt
1/2 tsp. basil leaves
1 c. (4 oz.) 1/2-inch cubed pasteurized process American cheese
1 c. fresh bread crumbs
2 Tbsp. butter, melted

Preparation

Heat oven to 350\u00b0.
In 3-quart saucepan bring water to a boil. Add peppers; return water to boil.
Cook peppers in boiling water 5 minutes; drain.
In 10-inch skillet, melt 2 tablespoons butter and add onion.
Cook over medium heat, stirring occasionally until tender (3 to 4 minutes).
Stir in tomato, corn, salt and basil. Cook until heated through (3 to 5 minutes).
Stir in cheese.
Place peppers in 9-inch square baking pan.
Fill each pepper with about 1/2 cup vegetable mixture.