Fresh Stuffed Peppers

• 4 whole Bell Peppers
• 4 whole Roma Tomatoes
• 1 can (15 Oz. Size) Whole Kernel Sweet Corn
• 1 jar Diced Mushrooms (6 Ounce Jar)
• 1 container Crumbled Feta Cheese (12 Ounce Container)
• 4 Tablespoons Balsamic Vinegar

1. 1.) Preheat oven to 350 degrees.
2. 2. ) Cut off the tops of four of your favorite color bell peppers, and clean out the insides.
3. 3.) Dice any remaining pepper off of the tops and add to a bowl to use in the stuffing mixture.
4. 4.) Dice 4 Roma tomatoes and add to the bowl.
5. 5.) Drain and rinse the corn and mushrooms and add to bowl.
6. 6.) Add crumbled feta cheese and stir all ingredients well.
7. 7.) Drizzle balsamic vinegar throughout the mixture and stir.
8. 8.) Spoon mixture into standing bell peppers (thinly slice bottom of pepper to create flat bottom if needed).
9. 9.) Bake for 20 minutes, or until desired doneness.
10. 10.) Enjoy!

bell peppers, tomatoes, kernel sweet corn, mushrooms, feta cheese, balsamic vinegar

Taken from tastykitchen.com/recipes/sidedishes/fresh-stuffed-peppers/ (may not work)