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           Garden Stuffed Peppers

3 med. green peppers
1/4 c. chopped onions
2 tbsp. butter
1/2 c. cooked baby limas
1 c. fresh-cut or canned corn
1 (1 lb.) can tomatoes, well
 drained and chopped

1/4 tsp. salt
Dash pepper
1/2 c. soft bread crumbs
1 tbsp. butter, melted

Remove tops and seeds from peppers. Cut in half lengthwise and
 cook in boiling salted water 5 minutes; drain. Cook onion in
2 tablespoons butter until tender but not brown. Add limas, corn, and tomatoes.
 Mix well. Season pepper shells with salt and pepper, fill with vegetable mixture.
Combine bread crumbs with melted butter, sprinkle over stuffed peppers.
Bake at 350 degrees for 30 minutes.

One martini is alright, two is too many, three is not enough.

- James Thurber