This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Ingredients
- 2 red bell peppers, halved lengthwise
- 2 tablespoons butter
- 1 bunch scallions, including the firm greens, thinly sliced
- 2 1/2 to 3 cups kernels from 5 ears of corn
- 2 tomatoes, peeled, seeded, and diced
- 1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey jack
- 2 tablespoons finely sliced basil leaves
- 2/3 cup fresh bread crumbs
- Salt and freshly milled pepper
- Paprika
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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By KookingKlaire
St. Louis, MO
on June 23, 2011
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I love this recipe so much and I usually make it as my dinner because I want more than just a side dish portion of it! I use mozzarella and provel cheese, and the provel makes it even yummier. Unfortunately Provel can only be found in St. Louis.
By mselent_11996852
Lawrenceville, 49
on July 23, 2009
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This recipe was GREAT!!! It makes a very tasty side dish, i did add a little more corn and onion though to make the filling thicker. I also let the filling cook until it was a little before tender(it turned out to be more fillingy and less of a salad!
By dacpac_4475958
canonsburg, PA
on October 27, 2008
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I made this for a quick night, I followed some of the comments, and use the monterey jack cheese . I did toss in some minced garlic and minced Jalapeno
to taste . I also used one egg as a binder. As for the extra bread crumbs on top I processed the crumbs to a chunkier texture sprinkled with oilve oil to brown.
Yum!
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