4 large or 6 medium red, gold or yellow sweet peppers (like Marconi!)
6 ears white corn shucked
1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 pound cherry tomatoes
1 poblano, jalapeno, serrano, or habanero pepper, chopped (you can add whatever quantity of hot pepper you like. If you don’t have them fresh, you can get dried hot peppers in most grocery stores.)
2 teaspoons ground cumin
1 1/2 tablespoons fresh oregano
Freshly ground black pepper to taste
3 cups grated mozzarella cheese (1/2 lb)
Cut an opening into the side of each pepper and clean out the seeds and membranes. Set them aside. Preheat the oven to 325 degrees. Cut the kernels off the corn. You should have about 3 cups. If some of the cherry tomatoes are larger, slice them in halves.
In a large saucepan, heat the olive oil, add the onion, garlic, mushrooms and hot pepper and saute for 10 minutes. Add the corn kernels, cumin, oregano, salt, and pepper, and cook for another 5 minutes. Remove the sauce pan from the heat and stir in the cheese and cherry tomatoes.
With a teaspoon stuff the hollowed peppers. Place them close together in a greased baking dish. Bake them for about 45 minutes. Serves 4 to 6.
4 medium sweet peppers
2 ears corn, shucked and kernels removed from cob
1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 pound cherry tomatoes
1 poblano, jalapeno, serrano, or habanero pepper, chopped or 1/2 tsp chile pepper flakes
2 teaspoons ground cumin
1 1/2 tablespoons fresh oregano
Freshly ground black pepper to taste
3 cups grated mozzarella cheese (1/2 lb)
Cut an opening into the side of each pepper and clean out the seeds and membranes. Set them aside. Preheat the oven to 325 degrees. Cut the kernels off the corn. You should have about 3 cups. If some of the cherry tomatoes are larger, slice them in halves.
In a large saucepan, heat the olive oil, add the onion, garlic, mushrooms and hot pepper and saute for 10 minutes. Add the corn kernels, cumin, oregano, salt, and pepper, and cook for another 5 minutes. Remove the sauce pan from the heat and stir in the cheese and cherry tomatoes.
With a teaspoon stuff the hollowed peppers. Place them close together in a greased baking dish. Bake them for about 45 minutes. Serves 4 to 6.
