Instructions: Preheat oven to 350 degrees. Slice peppers in half lengthwise. Remove seeds and veins. Trim beans and cut into 1/2 inch lengths. In a large pot of boiling water, parboil peppers for 5 minutes. Remove to a colander and rinse with cold water. Add beans to boiling water and cook 4-5 minutes. Drain, rinse with cold water and drain again.

Heat oil in a wide frying pan over medium-high heat. Add onions and cook, stirring, for 2 minutes. Remove pan from heat. Add corn, tomatoes, basil, panko and 1/2 cup of cheese; mix well. Spoon stuffing into pepper halves. Place peppers side by side in a baking pan.

Spoon 2 or 3 tablespoons of reserved tomato juices (or water) into bottom of pan. Cover and bake until peppers are tender, 25-30 minutes. Sprinkle top of each pepper with remaining cheese, and continue baking, uncovered, 3-4 minutes to melt cheese.

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