Joyeux Kitchen: [Meatless Monday] Easy Roasted Red Peppers Stuffed With Corn and Cheese

Getting ready to start the week sans-meat (more about 'Why? Meatless Monday' next week). This is a meal you can feel good about feeding your family. Kid-friendly (if they aren't sure about trying it, bribe them with after-dinner ice cream :) and guaranteed to please the most finicky palate.

You'll need:

• 3 large or 4 small-ish red bell peppers, tops cut off
• 2 tablespoons butter
• 1 bunch scallions, including the firm greens, thinly sliced
• 2 1/2 to 3 cups kernels from 5 ears of corn (I used sweet frozen from CostCo)
• 2 tomatoes, peeled, seeded, and diced (I used almost a full, organic can)
• 1 ball fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey jack (I used a third cup of each) 
• 2 tablespoons finely sliced basil leaves
• 2/3 cup fresh store-bought, seasoned 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 (it will turn into a gooey, cheesy, delicious mess). Season with salt and pepper. Fill the peppers and *top with the remaining bread crumbs (see note). 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.  It was oh-so-good.  Handsome hubby loved it, and he's not big on vegetarian eating. 

*When I make it again, I think I'll melt some butter, stir in the bread crumbs and top it that way so it sticks together and gets crunchy.  The plain bread crumb topping was a little dusty.

Original Food Network Recipe Here!