Brown the beef and drain. Set aside.

Cut off the top of the peppers. Remove seeds. Blanch peppers in hot water. Remove and set aside.

Chop pepper tops and saute in same pan. Add onions, salt, pepper and italian seasoning. Add garlic for the last 2 minutes.

Add can of diced tomatoes, half of the tomato paste, corn and the browned beef. Cook until warmed through.

Stuff blanched peppers with ground beef mixture and line them in a sprayed 9x13 casserole. Top with remaining paste and mozzarella cheese.

Bake uncovered at 350 for 20 minutes.