Golden Stuffed Peppers

• 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

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 375u0b0.
4. Heat oil in a large skillet over medium heat; add garlic, and saute 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 375u0b0 for 25 to 30 minutes or until thoroughly heated.

whole wheat bread, red bell peppers, olive oil, garlic, zucchini, mushrooms, corn kernels, tomato, provolone cheese, parmesan cheese, fresh basil, parsley, salt, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/golden-stuffed-peppers (may not work)