Stuffed Peppers

These are not the stuffed peppers I grew up with - green bell peppers stuffed with seasoned rice and tomato sauce and baked until the peppers were wrinkled.

These peppers are loosely mounded with corn, tomatoes and herbs, topped with a little cheese, and then baked 15 minutes or so in the toaster oven until warmed through.

They make a nice light summer supper, especially with a green salad on the side.

You can use any pepper for stuffing. I used an Italian gourmet pepper I grew. It was a little sweet and held its shape when it cooked.

Stuffed Peppers
2 tsp olive oil
2 spring onions, sliced
1 poblano pepper, seeded and chopped
1/2 cup corn (defrosted frozen is fine)
1/4 cup cherry tomatoes, halved
1 green pepper to stuff
2 tbsp firehouse Mike cheddar (optional)

Warm the olive oil in a skillet and sauté the onion and poblano pepper until softened. Stir in the corn and cherry tomatoes. Season with salt and pepper.

Slice the pepper you'll be stuffing in half. Take out the seeds. Pile the filling on each half. (There will probably be too much, so mound it high.) Sprinkle the optional cheese on top.

Bake at 350°F for 10-15 minutes until the cheese is melted and the tomatoes are warmed through.

Serves 2 as a side dish.