Instructions: Remove tops, cut peppers in half lengthwise and remove seeds. Cook in boiling water for 4 minutes, turn upside down to drain. Cook onion in 2 Tblsps of the butter until tender but not brown. Stir in corn, lima beans and rosemary. Season green pepper shells with salt and pepper, and fill with the vegetable mixture. Place peppers in a 13"x9"x2" baking pan. Melt the remaining Tblsp of butter and toss with the bread pieces; sprinkle over the top of the peppers. Bake in a 350 degrees F oven, for 30 minutes. serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.