Recipe for Roasted Red Peppers Stuffed with Fresh Corn and Zucchini 
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Yield:
1
Ingredients:
Amount Ingredient
While this wont make much of a dent in your bumper crop of zucchini, these
vegetable-stuffed red bell peppers make a lovely light meal or side dish.
Partially cooking the peppers first is necessary to ensure that they are
completely cooked when served.
4 lrg red bell peppers, halved lengthwise, seeded but stems intact
2 tsp olive oil
1 med onion, finely chopped
2 x cloves garlic, thinly sliced
2 x jalapenos, seeded and minced (see note)
1 lb small zucchini, trimmed and diced (about 3 zucchini)
2 cup fresh corn kernels (2 to 3 ears)
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
Instructions:
Instructions: Preheat the oven to 450 degrees. Lightly oil a baking sheet and a 9-by-13 inch baking dish.

Put the peppers, cut side down, on the baking sheet and bake for 8 to 10 minutes until just tender. Remove the peppers from the oven and reduce the oven temperature to 375. Arrange the peppers, cut side up, in the baking dish and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes until softened. Add the garlic and jalapeno and cook, stirring, for about 1 minute. Add the zucchini and corn, cover, and cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the cilantro and parsley; season to taste with salt and pepper.

Spoon about 3/4 cup of filling into each pepper half. Sprinkle each with cheese. (At this point, the peppers can be allowed to cool to room temperature, covered, and refrigerated for up to 24 hours.)

Put about 2 tablespoons of water into the dish, cover dish with foil, and bake the peppers for about 20 minutes or until heated through. Uncover and bake for about 5 minutes longer until the cheese is soft and melted. Serve immediately.

Variation: For a change of pace, stuff yellow or orange peppers with cooked couscous tossed with dried currants, green onions, and fresh herbs such as parsley, cilantro and dill. Chop cooked spinach and toss it into the filling too, before spooning into the roasted pepper shells before baking. Serve at room temperature or warmed for about 20 minutes in a 350-degree oven.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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