From the Kitchen of Engrid Winslow
You can use any type of sweet pepper for this recipe but I recommend that they be orange or red for the best flavor. You may have extra stuffing, depending on the size of your peppers.
Serves 4 as main dish or 8 as a side dish
½ cup diced onion
2 cups fresh corn kernels
1 tsp. finely minced garlic
¼ cup olive oil
½ cup panko breadcrumbs
1 ½ cup grated Manchego cheese
1 tsp. chopped fresh thyme
2 Tbs. chopped fresh Italian parsley
8 medium sized sweet red peppers
Salt and pepper to taste
Preheat the oven to 350 and oil a baking dish that will hold all of your stuffed peppers.
Sauté the onion until soft and then add the corn and garlic. Let cool, then add breadcrumbs, cheese, thyme, parsley and season with salt and pepper to taste.
Cut the pepper in half lengthwise, remove the seeds and membranes and rub the peppers with olive oil and place in the baking dish. Fill each half pepper with the corn mixture, pushing gently so the stuffing fills the pepper and stays in place.
Roast the peppers for 25-30 minutes, or until they soften and begin to collapse.
If serving as a main course, add a salad and a slice or two of French bread to round out your meal.