Sautéed Corn & Basil Stuffed Peppers

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 4 large bell peppers (any color), halved lengthwise and seeded
• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2.5 cups fresh corn kernels
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, chopped
• 1.5 cups cooked quinoa or rice
• 1/2 cup fresh basil, chopped
• 1 cup shredded mozzarella or Monterey Jack
• 1/4 cup grated Parmesan
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 400°F. Arrange the pepper halves cut-side up in a 9-by-13-inch baking dish and brush the insides lightly with some of the olive oil. Season the cavities with salt.
2. 2Roast the empty pepper shells for 12 to 15 minutes until they just begin to soften and the edges look slightly wrinkled; this prevents a raw crunch later. Remove from the oven but leave the oven on.
3. 3Meanwhile, heat the remaining olive oil in a large 12-inch skillet over medium heat. Add the diced onion and cook, stirring, until translucent and sweet, about 4 to 5 minutes.
4. 4Add the corn kernels and cook until bright and lightly golden in spots, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
5. 5Fold in the chopped cherry tomatoes, cooked quinoa or rice, most of the basil, salt, black pepper, and red pepper flakes. Cook 2 minutes more so the tomatoes soften and everything is hot and cohesive. Taste and adjust seasoning.
6. 6Remove the skillet from heat and stir in half of the mozzarella so it melts into the filling. Spoon the corn-basil mixture generously into each roasted pepper half, mounding it slightly.
7. 7Sprinkle the tops with the remaining mozzarella and the Parmesan. Return the dish to the oven and bake until the cheese is melted and bubbly and the peppers are tender, 12 to 15 minutes.
8. 8For a golden finish, broil on high for 1 to 2 minutes, watching closely. Rest 5 minutes, scatter the remaining fresh basil over the tops, and serve hot as a complete produce-forward dinner.