Recipe - Vegetable-Stuffed Chicken Breasts - Country Living

2 lg Green peppers
Salt
Water
2 cup Seasoned hot cooked corn or
mixed vegetables

Here is a very tasty vegetarian dish.

Source:Good Housekeeping ILLustrated Cookbook

Cut peppers in half lengthwise;remove stem,seeds & membrane

In 3quart saucepan over medium heat,in 1 inch boiling salted water,heat
green peppers to boiling;cover & simmer for 5 minutes or till peppers are
tendercrisp. Drain

Spoon seasoned hot cooked corn or a selection of cooked & chopped
vegetables into the pepper halves. Serve hot

Posted to EATL Digest 28 Feb 97 by Ali Bello Vbell2623@AOL.COM on Mar 1,
1997.