Cut peppers in half lengthwise; remove stem, seeds and membrane.
In a 3 quart saucepan over medium heat in 1 inch boiling, salted
water, heat green peppers to boiling, cover and simmer fro 5 minutes
or until peppers are tender crisp. Drain.
Spoon seasoned hot cooked corn or a selection of cooked and chopped
mixed vegetables into the pepper halves. Serve hot.