There is an abundance of fresh vegetables this time of year. This is the perfect time to combine sweet corn with fresh herbs in a bright colorful bell pepper. Enjoy!
4 Bell peppers total, 1 used for stuffing, any color you like.
1/2 cup Panco bread crumbs
1 cup fresh Italian parsley, chopped
10 basil leaves, chopped
3 garlic cloves, minced
1 Tbsp olive oil.
3/4 cup cooked rice
1 Tbsp unsalted butter
1 medium size onion
extra bell pepper, diced
fresh thyme, wrapped in twine
2 ears of corn, grilled
1/2 tsp crushed red pepper
1/4 cup kalamata olive, chopped
Salt and pepper to taste
optional: cheese, tomatoes, black beans and pine nuts.
Preheat oven to 350ºF (180ºC). Cut off the 3 peppers’ tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with parchment paper. Drizzle olive oil, salt and pepper and precook for 40 minutes.
Stuffing: Grill corn over the flame, wrap in paper towel and place in large ziplock bag. In a hot skillet, add butter and olive oil and sauté the onions and diced bell pepper and thyme bouquet for 10 minutes on medium heat. Add corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove the thyme bouquet. Add rice, olives, and herbed crust mixture. Add salt and pepper to taste.
Fill the precooked bell peppers generously with the stuffing. Bake stuffed peppers for 20 minutes. Place bell peppers hats back on and serve warm.