Red peppers stuffed with corn and mozzarella

Choose peppers that have a rectangular shape with relatively straight sides. Cut peppers in half lengthwise, leaving the stem end intact. Remove the seeds and membranes. Steam for 5 minutes, then place on paper towels to drain and cool.

Thinly slice the scallions, including the firm greens.

Cut the kernels from the ears of corn. Five ears will make about 2½–3 cups of kernels.

Seed and dice the tomatoes.

Melt butter in large skillet, add the vegetables and cook 3 minutes over medium heat, then remove from heat.

Stir everything into the vegetables, mixing well.

Fill the peppers and top with the remaining bread crumbs.

Place peppers in a glass baking dish sprayed with PAM. Use a dish just large enough to hold the peppers. (Three large peppers will fit comfortably in a 9x13 inch dish.) Add about 3 Tbsp water.

Cover dish with aluminum foil and bake for about 25 minutes at 375°F.

Uncover and place under the broiler to brown the tops.