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Green Pepper Casserole
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Green Pepper Casserole
Green Pepper Casserole
3 large green peppers, cut in half
1 (12 oz.) can whole kernel corn
1 c. fresh ripe tomato, chopped
1/2 lb. Velveeta cheese
1 c. fresh bread crumbs
2 Tbsp. melted oleo
Remove seeds from peppers, parboil for 5 minutes, drain. Cube Velveeta and reserve 1/2 cup. Mix remaining corn, cheese and tomato. Fill pepper halves, top with reserved Velveeta and spread with bread crumbs tossed with melted oleo. Place in baking dish and bake at 350 degrees for 30 to 35 minutes.
3 large green peppers, cut in half
1 (12 oz.) can whole kernel corn
1 c. fresh ripe tomato, chopped
1/2 lb. Velveeta cheese
1 c. fresh bread crumbs
2 Tbsp. melted oleo
Remove seeds from peppers, parboil for 5 minutes, drain. Cube Velveeta and reserve 1/2 cup. Mix remaining corn, cheese and tomato. Fill pepper halves, top with reserved Velveeta and spread with bread crumbs tossed with melted oleo. Place in baking dish and bake at 350 degrees for 30 to 35 minutes.
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