Sautéed Corn & Basil Stuffed Peppers

Stuffed peppers have long been a weeknight canvas from the Mediterranean to the American Midwest. This skillet-sautéed version folds sweet summer corn, bright basil, and creamy feta into tender bell peppers for a fresh vegetarian dinner.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 48g carbs
• 20g fat
• 8g fiber

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Ingredients

• 4 large bell peppers (any color), halved lengthwise and seeded
• 3 tbsp extra-virgin olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 2.5 cups fresh corn kernels
• 1.5 cups cherry tomatoes, quartered
• 1.5 cups cooked quinoa or rice
• 3/4 cup fresh basil, chopped
• 3/4 cup feta cheese, crumbled
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup pine nuts or chopped walnuts, toasted

Instructions

1. 1Preheat the oven to 400°F. Arrange the pepper halves cut-side up in a 9-by-13-inch baking dish. Brush the insides lightly with olive oil and sprinkle with salt. Roast for 12 to 15 minutes until the peppers just begin to soften but still hold their shape.
2. 2Meanwhile, 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 5 minutes.
3. 3Stir in the minced garlic and cook until fragrant, 30 to 45 seconds. Add the fresh corn kernels and cook, tossing often, until bright and lightly golden in spots, 4 to 5 minutes.
4. 4Add the quartered cherry tomatoes, salt, and black pepper. Cook until the tomatoes soften and release juices that coat the corn, about 3 minutes more. Remove the skillet from heat.
5. 5Fold the cooked quinoa or rice, most of the chopped basil, lemon juice, and half the feta into the warm corn mixture until everything is evenly combined and fragrant. Taste and adjust seasoning.
6. 6Spoon the filling generously into each roasted pepper half, mounding it slightly. Sprinkle the remaining feta and the toasted nuts over the tops.
7. 7Return the baking dish to the oven and bake until the peppers are fully tender and the cheese is lightly golden, 12 to 15 minutes.
8. 8Let the stuffed peppers rest 3 to 4 minutes so the filling sets. Scatter the remaining fresh basil over the top and serve hot as a complete produce-forward dinner.