Bell Peppers with Summer Vegetables

SERVINGS
8 servings

INGREDIENTS
4 red bell peppers, halved lengthwise and seeds removed
3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 1/2cups fresh corn (about 3 ears)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups red and golden cherry tomatoes
2 tablespoons fresh oregano, chopped
1 teaspoon lemon zest
1/2 cup goat cheese
1/4 cup cream cheese

PREPARATION
1. Preheat oven to 400° F.

2. Toss the peppers in 2 tablespoons olive oil and place in a large baking dish and set aside.

3. Heat remaining olive oil in a large skillet over medium heat, add the onion and garlic, and cook for 3 minutes. Add the corn, salt, and pepper and cook for 3 more minutes. Stir in the tomatoes, oregano, and lemon zest and divide the mixture evenly among the 4 pepper halves; set aside.

4. Mix the goat cheese and cream cheese together and distribute in heaping teaspoonfuls among the peppers. Cover the dish with foil and bake for 25 minutes.

5. Remove the foil and bake until the cheese begins to brown -- 5 to 10 minutes. Serve immediately.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 193
Total Fat: 5.4 g
Cholesterol: 6.4 mg
Calories: 186
Total Fat: 12 g
Cholesterol: 15 mg
Sodium: 480 mg
Carbohydrates: 15.7 g
Fiber: 2.4 g
Protein: 6.3 g

Originally published in Country Living.

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