Golden Stuffed Peppers

Ingredients

• 2 (1 1/2-ounce) slices whole wheat bread
• 4 yellow or red bell peppers
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 cups diced zucchini (about 2 medium)
• 1 cup sliced mushrooms
• 2 cups frozen corn kernels, thawed
• 1/2 cup chopped tomato (about 1 medium)
• 1/2 cup (2 ounces) shredded provolone cheese
• 1/4 cup (1 ounce) preshredded fresh Parmesan cheese
• 2 tablespoons sliced fresh basil
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

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. Place pepper halves in a microwave-safe dish; microwave at HIGH 6 minutes or until peppers begin to soften.
3. Preheat oven to 375°.
4. Heat oil in a large skillet over medium heat; add garlic, and sauté 30 seconds. Add zucchini and mushrooms; cook 5 minutes or until vegetables begin to soften. Remove from heat; stir in breadcrumbs, corn, and next 7 ingredients.
5. Coat a shallow baking dish with cooking spray. Place pepper halves in dish; divide vegetable mixture evenly among peppers. Bake at 375° for 25 to 30 minutes or until thoroughly heated.