This dish can be made as spicy or mild as you'd like. For extra hot, use a fiery habanero pepper in the filling. For a tamer version, choose a serrano or jalapeno pepper. If you don't like spicy food, pick a mild poblano pepper.

Ingredients:

• 4 large or 6 medium red or yellow sweet peppers
• 6 ears white corn shucked, or 2 15-oz cans of white corn
• 1 tablespoon extra-virgin olive oil
• 1 cup sliced scallion (green onion)
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 1 green bell pepper diced
• 1 poblano, jalapeno, Serrano, or habanero pepper (your choice)
• 2 teaspoons ground cumin
• 1 ½ tablespoons fresh oregano
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 3 cups grated mozzarella cheese (½ lb)

Instructions:

Cut an opening into the side of each pepper and clean out the seeds and membranes. Elongated peppers should look like a canoe. Set them aside.

Preheat the oven to 325 degrees. Cut the kernels off the corn. You should have about 3 cups.

In a large saucepan, heat the olive oil, add the scallion, garlic, mushrooms, and peppers, and sauté for 10 minutes. Add the corn kernels, cumin, oregano, salt, and pepper, and cook for another 5 minutes.

With a teaspoon stuff the hollowed peppers. Place them close together in a greased baking dish. Sprinkle them with the mozzarella cheese and bake them for about 45 minutes. Serves 4 to 6.