red peppers stuffed with mozzarella and corn

this is such a great recipe. everyone loves it, it’s quick to prepare, serves as a main course, and is so versatile anyone can play with it. the original recipe suggests serving it with tomato sauce, but my husband and i both vote to forego the unnecessary step. serve the stuffing in zucchini, as well. by the way, i always end up with extra filling, so you can serve that on the side, or as leftovers, and enjoy it in its own right.

ingredients:
4 red bell peppers
2 T butter
1 bunch scallions
3 cups kernels from corn, or 1 can non-generic
2 tomatoes, diced
1 cup grated mozzarella or monterey jack
2 tablespoons finely sliced basil leaves
2/3 cup bread crumbs
salt
pepper
paprika

instructions:
-preheat oven to 375 degrees.
-lightly butter a baking dish just large enough to hold peppers upright (if you aren’t going to be able to get the red peppers to stand upright, then plan on cutting them in half lengthwise and stuffing them that way).
-cut off the stem end of the pepper, devein, and steam them for 5 minutes.
-stand peppers in the baking dish.
-melt butter in skillet and add scallions, corn and tomatoes and cook for three minutes over medium heat. turn off heat and add the cheese, basil and half the bread crumbs. salt and pepper to taste.
-stuff the peppers with even amounts of the mixture. top off with remaining bread crumbs.
-add a few tablespoons water to the dish (not in the peppers).
-cover and bake for about 25 minutes, until peppers are cooked.
-sprinkle with paprika (optional) and serve.

serves 4

original recipe from vegetarian cooking for everyone, deborah madison, broadway books, 1997. modified by devon.