Summer on a plate

Here's another way to enjoy some of the best crops of summer -- sweet corn, profuse zucchini and local garlic (which, by the way, tastes sooooo much better than supermarket garlic shipped from thousands of miles away).


Recipe: Peppers Stuffed with Corn and Zucchini
Serves 4

Ingredients:
4 large red or yellow bell peppers
2 T olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced (leave seeds in if you want a spicy dish)
3 cups diced zucchini
2 cups corn kernels
Salt and pepper
1/2 cup grates Monterey Jack and/or cheddar cheese, or more to taste
1/4 cup chopped fresh cilantro, thyme or basil (whatever you prefer)

Instructions:
1. Preheat oven to 450 degrees. Lightly oil a baking sheet.
2. Halve peppers lengthwise, leaving stems intact. With a paring knife, removed seeds and ribs. Place peppers, cut side down, on the baking sheet. Bake for 8-10 minutes until peppers are just tender. Set aside and reduce oven temperature to 375 degrees.
3. Meanwhile, heat oil over medium heat in a large skillet. Add onion, zucchini, garlic and jalapeno. Cook, stirring occasionally, until vegetables soften, about 5-6 minutes. Stir in corn and cook briefly just to heat the corn. Remove from heat and let cool. Add salt, pepper, cheese and herbs.
4. Divide mixture among pepper halves and place back on the baking sheet. Add a couple of tablespoons of water to the pan, cover with foil and bake peppers for about 15 minutes. Uncover and bake for 5 minutes longer. Serve.