This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Recipe courtesy of Deborah Madison
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Total:
52 min
Prep:
20 min
Cook:
32 min
Yield:
2-4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.

If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.

Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

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