3 green peppers, cut in half
1- 5 oz. jar Old English Sharp
cheese spread
1 3/4 cups (1 lb. 1 oz. can)
whole kernel corn, drained
1 tomato, chopped
1 cup fresh breadcrumbs
2 T. margarine, melted
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Heat oven to 350F. Remove
seeds from peppers; parboil 5
minutes. Drain. Heat cheese
spread in saucepan over low
heat; stir in corn & tomato.
Fill peppers. Top with crumbs
tossed with margarine; bake
at 350F, 30-35 minutes.