From Rosalind Creasy

When one thinks of stuffed peppers, bell peppers usually come to mind. All large peppers can be used, however, with one caveat: some varieties have tougher skin than others, and diners may have to remove the skins as they eat.

For the peppers:
4 large or 6 medium red or yellow organic sweet peppers
6 ears organic white corn, shucked; or 2 15-ounce cans of white corn
1 tablespoon extra virgin olive oil
1 cup sliced green onion
2 garlic cloves, minced
2 cups sliced mushrooms (about 2/3 pound)
1 organic green bell pepper, diced
1 poblano, jalapeño, serrano, or habanero pepper (your choice: how spicy do you want them?)
2 teaspoons ground cumin
1½ tablespoons fresh oregano
1 teaspoons salt
Freshly ground black pepper to taste
3 cups grated mozzarella cheese (1/2 pound)

Cut an opening into the side of each pepper and clean out the seeds and membranes. Elongated peppers should look like a canoe. Set them aside.

Preheat the oven to 325°F. Cut the kernels off the corn. You should have about 3 cups.

In a large saucepan, heat the olive oil, add the green onion, garlic, mushrooms, and peppers, and sauté for 10 minutes. Add the corn kernels, cumin, salt, and pepper, and cook for another 5 minutes. With a teaspoon, stuff the hollowed peppers. Place them close together in a greased baking dish. Sprinkle them with the mozzarella cheese and bake them for about 45 minutes.

Serves 4 to 6.
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See also Jesse’s Organic Mashed Potato-Stuffed Peppers
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping and many others.
Image Credit: Rosalind Creasy
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