Preparation time: 1hour
Cooking time: 20min
Dietary guidance: v
6 multi-color bell peppers
2 cloves of garlic
1 summer squash
2 cups bread crumbs
2 cups fresh or frozen corn
2 Medium to large onions
Take 4 bell peppers and half them, cleaning the inside out completely.
Chop/dice the two remaining bell peppers, the summer squash, zucchini, onions, and tomatoes. Mince the garlic and place it on the side along with the cups or bread crumbs and diced tomatoes.
Take a large skillet and saute the onions, squash and zucchini in roughly 3 tablespoons of olive oil until starting to get tender. Add the peppers and corn and stir occasionally. Once peppers start to cook through, add the garlic, tomatoes and breadcrumbs and stir until the breadcrumbs absorb all of the moisture. Turn off the heat and prepare to scoop into the halved peppers.
Take the halved bell peppers and salt and pepper them. Scoop stuffing out of the skillet and place in halved peppers.
Place the peppers on to the grill over medium heat until grill marks are to desired taste. Take off grill, serve, and enjoy!