Corn And Bell Peppers Stuffed Zucchini Food

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA

Steps:

• Preheat the oven to 375 degrees F. 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 off the 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 a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

CURRIED CORN, ZUCCHINI AND BELL PEPPER SALAD

Steps:

• Combine oil, curry powder and garlic in small skillet.
• Stir over medium-low heat until fragrant, about 5 minutes.
• Cool completely; discard garlic.
• Whisk mayonnaise, sour cream, honey, lemon juice, salt and pepper.
• Stir in curry mixture (can be prepared 1 day ahead).
• Grill or bbq peppers until charred and blackened on all sides.
• Put into a plastic bag, close, and steam for 10 minutes.
• Peel and seed.
• Cut into ¼ inch wide strips.
• Brush zucchini with 2 tblsps olive oil.
• Grill or bbq until brown and tender, about 4 minutes per side.
• Cool slightly.
• Cut into ½ inch pieces.
• Boil corn until tender, drain well.
• Place corn, peppers, zucchini and onion in large bowl.
• Pour curry mixture over and toss to coat (can be prepared up to 6 hours ahead).

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI

Steps:

• Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
• Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
• When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO

Steps:

• Heat oven to 400°F.
• Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
• Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
• Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.

CORN- AND PEPPER-STUFFED ZUCCHINI

Steps:

• Cut zucchini lengthwise in half; place zucchini and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
• Microwave on High 3 to 5 minutes or until zucchini is crisp-tender. When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells. Discard centers.
• Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each zucchini shell.

STIR-FRIED ZUCCHINI WITH CORN AND SWEET BELL PEPPER

Steps:

• In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
• Add the garlic and bell pepper.
• Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
• Add the cumin and hot pepper and cook, stirring, for 1 minute.
• Add the zucchini and season with the salt.
• Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
• Add the corn and cook, stirring frequently, until hot, about 2 minutes.
• Sprinkle on the lime juice and serve hot or at room temperature.

CORN AND BELL PEPPERS STUFFED ZUCCHINI

Steps:

• Cut zucchini lengthwise in half; place zucchini and water in microwavable dish.
• Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam.
• Microwave on High 3 to 5 minutes or until zucchini is crisp-tender.
• When cool enough to handle, scoop centers from zucchini, leaving 1/4-inch shells.
• Mix remaining ingredients.
• Spoon about 2 tablespoons corn mixture into each zucchini shell.