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Corn Stuffed Peppers

by Gabriele Lamonaca
summerdinner
Yield: Serves 2
Source: http://www.fedex.com/apps/fedextrack/?action=track&tracknumbers=773794963165&clienttype=ivshpalrt

Ingredients

produce
  • 1 clovegarlic(finely chopped)
  • 1/4red onion(finely chopped)
  • 4cherry tomatoes(finely chopped)
  • 2red peppers
  • 4 gbasil(finely chopped)
  • 5 gparsley(finely chopped)
  • 1 cobcorn
protein
  • 40 gcooked ham(finely chopped)
dairy
  • 60 gParmigiano Reggiano(grated)
pantry staple
  • extra virgin olive oil

Instructions

  1. Cut off the top of the peppers and remove the seeds inside.
  2. Place the corn on the grill without removing the husk and cook for 10 minutes. Then, remove the husk and continue to grill for 5 more minutes.
  3. Remove the corn from the grill and let it cool, then use a knife to cut the kernels into a mixing bowl.
  4. Finely chop the garlic, onion, tomatoes, parsley, basil, and ham.
  5. Add all chopped ingredients to the mixing bowl with the corn.
  6. Add grated Parmigiano Reggiano and extra virgin olive oil, and mix everything together well.
  7. Stuff hollow peppers with the corn stuffing.
  8. Place stuffed peppers in the oven and cook for 20 minutes at 200°C (392°F).