Garden-Stuffed Peppers - cooking recipe

Ingredients

4 large green peppers
3 or 4 fresh ears corn or 1 (12 oz.) can whole kernel corn, drained
1/4 c. chopped onion
2 Tbsp. butter
1 c. or 10 oz. frozen baby lima beans
1 large tomato, chopped
1/2 tsp. dried rosemary
salt and pepper
3/4 c. soft bread crumbs (optional)
1 Tbsp. butter, melted (optional)

Preparation

Remove tops from peppers.
Cut peppers in half lengthwise and remove seeds.
Cook peppers in boiling, salted water 3 to 5 minutes.
Invert to drain.