Green Pepper Boats

Ingredients

• 2 medium green peppers
• 3 slices bacon, chopped
• 1/2 cup shredded carrot
• 1/4 cup chopped onion
• 1 cup corn bread stuffing mix
• 3 tablespoons water
• 1/4 cup shredded Swiss cheese (1 ounce)

Instructions

1. Cut a thin slice from the top of each green pepper. Cut in half lengthwise and remove seeds. In a saucepan cook pepper halves in boiling salted water for 5 minutes. Invert and drain peppers on paper towels.
2. For stuffing, in a medium saucepan cook bacon, carrot, and onion over medium heat till on is tender and bacon is crisp. Drain. Stir in stuffing mix and water. Stir in cheese.
3. Spoon stuffing into prepared peppers. Place in a shallow baking dish. Cover loosely. Bake in a 350° oven about 20 minutes or till peppers are tendered and stuffing is heated through.
4. Acorn Squash Boats: Prepare as above, except substitute 2 medium acorn squash (12 to 16 ounces) for the green peppers. Halve lengthwise; remove seeds. Place squash, cut side down, in a shallow baking dish. Bake in a 350° oven about 30 minutes. Turn cut side up. Meanwhile, prepare stuffing as above. Spoon stuffing into squash. Cover and bake about 20 minutes more.
5. Zucchini Boats: Prepare as above, except substitute 2 medium zucchini for the peppers. Halve zucchini lengthwise. Scoop out pulp, leaving 1/4-inch thick walls. Discard pulp. Place zucchini halves, cut side down, in a large skillet; add 1/2 cup water. Bring to boiling; reduce heat. Cover; simmer for 5 minutes. Drain on paper towels. Meanwhile, prepare stuffing as above. Spoon stuffing into zucchini. Cover; bake as above.