Kay's Stuffed Peppers

Cut and remove tops from peppers; scoop out seeds from inside of pepper.

In a large pan, place peppers, covering with water, and bring to a boil.

Cook them until semi-soft yet firm enough to fill.

In a large frying pan, combine beef, sliced onion, corn and stewed tomatoes with salt and pepper, cooking until beef is browned and vegetables are to boiling point, approximately 8 to 10 minutes.

After mixture is thoroughly cooked through, take green peppers which have been drained on paper towel.

Place in small roasting pan or casserole dish which has been dotted with margarine or butter over bottom of pan.

Spoon in meat, corn and tomato mixture in each pepper.

Then top each pepper with bread crumbs; dot with butter or margarine and paprika.

Put in oven at 350° for 35 minutes.

Arrange over a plate of cooked rice.