Golden Stuffed Peppers

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups corn kernels frozen thawed
• 2 tablespoons basil fresh sliced
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 1 cup mushrooms sliced
• 1 tablespoon olive oil 
• 1 ounce preshredded parmesan cheese fresh
• 2 ounces provolone cheese shredded
• 0.5 teaspoon salt 
• 0.5 cup tomatoes chopped ( 1 medium)
• 3 ounce bread whole wheat
• 4  bell peppers red yellow
• 2 cups zucchini diced ( 2 medium)

Equipment

• food processor
• frying pan
• oven
• baking pan
• microwave

Directions

1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
2. Halve peppers lengthwise; discard seeds.
3. Place pepper halves in a microwave-safe dish; microwave at HIGH 6 minutes or until peppers begin to soften.
4. Preheat oven to 37
5. Heat oil in a large skillet over medium heat; add garlic, and saut 30 seconds.
6. Add zucchini and mushrooms; cook 5 minutes or until vegetables begin to soften.
7. Remove from heat; stir in breadcrumbs, corn, and next 7 ingredients.
8. Coat a shallow baking dish with cooking spray.
9. Place pepper halves in dish; divide vegetable mixture evenly among peppers.
10. Bake at 375 for 25 to 30 minutes or until thoroughly heated.