Spicy Stuffed Bell Peppers

6 medium red or green bell peppers

1 pound lean ground chuck

1 medium onion, chopped

2 cloves garlic, minced

1 (15-ounce) tomato sauce

1-cup corn kernels freshly cut from the cob

½ teaspoon dried crushed red pepper

1 tablespoon finely chopped fresh oregano

   Or 1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon freshly ground black pepper

For the topping:

¾ cup breadcrumbs

¾ cup shredded Parmesan cheese

1 teaspoon dried Italian seasoning

Cut off the tops of the bell peppers, reserving tops.  Remove the seeds and membranes.  Cook peppers 4 minutes in boiling salted water to cover.  Drain and set aside.  Remove the stems from the pepper tops.  Discard stems.  Chop pepper tops and set aside.

Cook ground chuck in a large skillet over medium heat until beef crumbles, about 5-6 minutes.  Add reserved chopped bell pepper, chopped onion and garlic and sauté 4 minutes or until beef is no longer pink and onion is softened.  Drain.

Stir in tomato sauce, corn, and the four seasonings.  Cook, stirring often for about 5 minutes or until mixture thickens.  Spoon into pepper shells.  Line a large baking dish with foil.  Place peppers in dish.  Combine the breadcrumbs, Parmesan cheese and Italian seasoning.  Sprinkle over peppers.

Bake at 350 degrees for 15-20 minutes or until brown. 

Makes 6 servings.