Lighter Cheesy Corn Stuffed Grilled Bell Peppers

How to Make

• Step 1: Filling ... Add the corn (thawed), shallots, garlic, pepper jack cheese, lime, cilantro, mint, cumin, and a pinch of both salt and pepper to a bowl; and, mix to combine. After mixing, season again if needed. Reserve the parmesan cheese for the top.

• Step 2: Peppers ... Cut them in half, leaving the stem on, and scoop out the seeds and ribs. Usually the pepper halves will set upright, without rolling over. If necessary; you can cut a thin slice off the bottom. This is only necessary is you decide to cook these on a pan in your oven. Using an outdoor grill; they can set in between the grill grates.

• Step 3: First, microwave the peppers for 1 minute on medium heat, cut side down. This will give the peppers a head start. You DO NOT want them soft; just warmed up. Then, stuff your peppers.

• Step 4: Grill ... I like to grill the peppers right on the grates to start off with. This will give the peppers a nice char. Once that happens, and the peppers begin to soften; transfer to a sheet of foil - placed right on the grates. This will prevent the peppers from burning; but, will continue to cook. They take about 20-25 minutes.

• Step 5: If cooking them in the oven; place directly on a sheet pan lined with foil. They take a bit longer 30-35 minutes.

• Step 6: And, obviously, cooking times can vary - the size of the peppers, your grill, the type of pan, etc. So, just keep an eye on them. You want the peppers soft, but NOT 'mushy.'

• Step 7: Note: The last 5 minutes of cooking, add the parmesan to the top of each pepper. Finish cooking until the cheese is golden brown.

• Step 8: Serve and ENJOY! ... A perfect side dish.