Sweet Corn and Parmesan-Stuffed Peppers

Ingredients

• 4 red bell peppers
• 2 cups cooked quinoa or rice
• Sweet Corn with Fresh Ginger and Jalapeño Peppers
• 1 cup water
• ½ cup grated or shredded Parmesan cheese

Instructions

1. 1How to: Preheat the oven to 400 degrees. Cut off the tops of the bell peppers and remove the seeds. To minimize waste, finely chop the tops of the peppers. In a medium bowl, combine the quinoa or rice with the Sweet Corn with Fresh Ginger and Jalapeño Peppers and the chopped pepper tops. Add 1 cup water to a 9 x 13-inch baking dish to steam the peppers. Arrange the peppers in the baking dish, open side up. Fill each pepper with the corn mixture. Sprinkle each pepper with cheese, and drizzle on some olive oil. Cover with foil and bake until peppers are soft, about 35 minutes. Remove foil and bake until the cheese has browned, another 10 or 15 minutes.