1 cup Furmano's Whole Kernel Golden Sweet Corn, Drained
1 tablespoon Olive Oil
2/3 cup Panko Bread Crumbs
1/4 cup Parmigiano-Reggiano, Grated
Preparation
Heat Oven to 375F. Prepare the peppers. Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern) to remove the tops.
Season the inside of each pepper generously with salt and pepper. Place the peppers in 9x13-inch baking dish, wedging them together as needed to fit in one layer; set aside.
In a large skillet over medium heat add Olive Oil and Onion. Cook stirring often, until it begins to soften, about 3 minutes. Add Cayenne and Salt.
Add Tomatoes and Tomato Paste and cook, stirring often, until Tomatoes have cooked down slightly, about 5 minutes. Add Maple Syrup and Vinegar, bring to a simmer.
Simmer 8-10 minutes, until thick and fragrant. Taste and adjust seasoning. Stir in Pinto Beans and Corn and simmer another 5 minutes.
Fill Peppers with Bean Mixture.
Mix together Panko, Parmigiano-Reggiano and remaining Olive Oil and sprinkle over filling.
Place in pan and cover with foil for thirty minutes.
Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned.
1 cup Furmano's Whole Kernel Golden Sweet Corn, Drained
1 tablespoon Olive Oil
2/3 cup Panko Bread Crumbs
1/4 cup Parmigiano-Reggiano, Grated
Preparation
Heat Oven to 375F. Prepare the peppers. Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern) to remove the tops.
Season the inside of each pepper generously with salt and pepper. Place the peppers in 9x13-inch baking dish, wedging them together as needed to fit in one layer; set aside.
In a large skillet over medium heat add Olive Oil and Onion. Cook stirring often, until it begins to soften, about 3 minutes. Add Cayenne and Salt.
Add Tomatoes and Tomato Paste and cook, stirring often, until Tomatoes have cooked down slightly, about 5 minutes. Add Maple Syrup and Vinegar, bring to a simmer.
Simmer 8-10 minutes, until thick and fragrant. Taste and adjust seasoning. Stir in Pinto Beans and Corn and simmer another 5 minutes.
Fill Peppers with Bean Mixture.
Mix together Panko, Parmigiano-Reggiano and remaining Olive Oil and sprinkle over filling.
Place in pan and cover with foil for thirty minutes.
Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned.
