Monday, August 13, 2007
Red Peppers Stuffed with Corn and Fresh Mozzarella
Bell peppers are naturally abundant in August which inspired me to make this dish which I found in Vegetarian Cooking for Everyone. I went to my local farmer's market where I spent a rather leisurely Saturday morning perusing all the produce twice before making purchases for this dish. It's amazing the little tidbits you learn about produce and the farms they grow on. I love the stories people have to share. I also love all samples; I was stuffed by the time I finished shopping.
When I read the recipe it seemed like a lot of stuffing for just 2 peppers but I used almost every single morsel of stuffing. Those peppers have bottomless pits. There was probably about a half a cup left after stuffing all the peppers. The stuffing alone could be a meal in of itself. Quick, simple, easy, and delicious; this recipe uses some of summers finest ingredients (except the garlic pictured).
My taste tester and I disagreed on the salt level of the dish. When I tasted the filling, I felt that it had enough salt from the cheese so I didn't add any as Madison's book suggests. But after eating one of the peppers in the final stage, I felt that I should have added a bit of salt to enhance the flavor. But the taste tester thought the salt level was perfect. I say add the salt but taste the filling first, after it's cooled a bit.
Makes 2-4 servings
Cooking Time: 30 minutes, Prep is about 15
-2 red bell peppers, halved lengthwise
-2 T butter
-1 bunch scallions, including the firm greens, thinly sliced
-2 1/2 to 3 cups kernels from 5 ears of corn (common on, Deborah! Too much work. I used frozen)
-2 tomatoes, peeled, seeded, and diced (skipped the peeling, etc.)
-1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Jack (used Jack)
-2 T finely sliced basil leaves
-2/3 cup fresh bread crumbs
-Salt and pepper
Preheat oven to 375 degrees. Lightly butter a baking dish just large enough to hold the peppers. If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn of heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in the prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
Now get out and enjoy your local farmer's market.
KM, you were "by my side" while I shopped. Te pierdo.