Fresh Mozzarella Stuffed Red Peppers
Even picky toddlers have been known to gobble up this yummy vegetarian dish!
- 4 red bell peppers
- 3 tbsp butter
- 4 scallions, thinly sliced, including the darker greens
- 4 cups of fresh or frozen corn kernels
- 4 tomatoes, peeled, seeded, and diced
- 8 oz fresh mozzarella cheese, finely diced
- 4 tbsp finely chopped basil leaves
- 1 1/2 cups fresh bread crumbs
- Salt and pepper to taste
- Paprika
Preheat the oven to 375 degrees F and lightly butter a baking dish that is just large enough to hold the peppers.
Remove the stems and seeds, and cut off the tops of peppers.
Place the peppers in a microwavable dish with just enough water to cover the bottom. Microwave on high for 2-3 minutes or until peppers are slightly softened. Set aside.
Melt the butter in a large skillet. Add the corn, scallions, and tomatoes, and cook for 3 minutes over medium heat.
Turn off the heat, then stir in the cheese, basil, and half of the bread crumbs. Season the mixture with salt and pepper.
Fill the peppers with the mixture, then top with the remaining bread crumbs.
Put the peppers in the prepared dish, add enough water to cover the bottom of the dish, then cover and bake until the corn is hot and the peppers are cooked (about 25 minutes).
Remove the cover, and brown the tops under the broiler for 1-2 minutes.
Sprinkle paprika over the tops and serve.
- You can substitute 1 1/2 cups of grated Monterrey Jack cheese for the mozzarella.
Submit!
