Stuffed Red Peppers

Directions

1. 1
   Preheat oven to 180°C (approximately 350°F).
2. 2
   Heat olive oil in a skillet and saute chopped onion.
3. 3
   Add chopped garlic and saute for about 1 additional minute.
4. 4
   Add chopped tomato and curry. Let simmer for a few more minutes until tomato is cooked.
5. 5
   In a saucepan, cook rice in boiling, salted water. Drain rice and mix with onion mixture.
6. 6
   Add corn, chopped basil, and grated cheese. Mix well.
7. 7
   Slice bell pepper lengthwise and carefully remove seeds and stems.
8. 8
   Season inside pepper halves with salt and pepper and place in a baking dish.
9. 9
   Fill pepper halves generously with rice mixture.
10. 10
    Bake until peppers are knife-tender.
11. 11
    Serve warm and garnish with a drizzle of olive oil and minced chile peppers.