MEXICAN-CORN STUFFING

1 small onion, minced
1/4 cup chopped green pepper
2 tablespoons butter
2 pimientos, diced
1 1/2 cups drained canned whole-kernel corn
1/4 teaspoon sugar
Dash ground cayenne pepper
Salt (to taste)

Cook onion and pepper in the butter 5 minutes.

Mix with remaining ingredients.

Use as stuffing for baked tomatoes, eggplant, or squash.

Makes about 1 3/4 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957