Thursday, August 11, 2011

More great uses for summer produce

Although you can make these stuffed peppers any time of year, they're best when corn, zucchini and the other fine ingredients are fresh from your local growers.
(Served with seared red snapper and sauteed spinach)

Recipe: Peppers Stuffed with Zucchini and Corn
Serves 4

4 large red or yellow bell peppers
2 T olive oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3 cups chopped zucchini
1 ½ cups corn kernels
Salt and pepper to taste
1/3 cup grated cheese, such as Monterey Jack or mozzarella
¼ cups chopped cilantro or basil

Preheat over to 450 degrees. Coat a baking sheet with cooking spray.
Halve peppers lengthwise, leaving stems intact, and carefully remove seeds and ribs. Place peppers, cut side down, on the baking sheet and bake for 8-10 minutes. Remove from oven and let cool.
Reduce oven to 375 degrees. Coat a rimmed baking sheet or baking dish with cooking spray.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring, to soften, about 3 minutes. Add garlic and jalapeno and cook for another minute. Stir in zucchini, corn and seasonings. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Let cool slightly and then stir in cheese and cilantro or basil.
Divide mixture among pepper halves. Place in prepared baking sheet or dish.
Add a couple tablespoons of water to the baking dish, cover with foil and bake peppers for about 15 minutes, until heated through. Uncover and bake for 5 minutes longer to allow top to brown a bit.

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