Street Corn Stuffed Peppers

Ingredients:

2 large red orange or red bell peppers, halved vertically (cut through the stem to leave a decorative tip)

Approximately 30 ounces or a generous 4 cups corn, either fresh, frozen, or canned (rinse and drain if canned)

2 cloves garlic, minced

1/2 cup Tofutti Better Than Sour Cream, softened slightly at room temperature

1/4 cup vegan feta or shredded parmesan, mozzarella, or white cheddar

2 tablespoons coarsely chopped fresh cilantro, or more to taste

1/2 teaspoon adobo sauce from a can of chilies in adobo

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

Garnishes: vegan feta, parmesan, mozzarella, or white cheddar; lime slices or wedges; fresh cilantro sprigs; and optional pepitas

Directions:

Preheat oven to 350 degrees. Oil an 8 inch or 9 inch ceramic or glass baking dish. Place pepper halves, cut side down, in dish, cover with foil, and bake 15 minutes.

Meanwhile, heat a large skillet over medium. Add corn and dry sauté, stirring continually, until any moisture has evaporated and the corn is very slightly charred in spots. Avoid scorching and adjust heat if necessary.

Add garlic, and continue to sauté and stir for 30 seconds. Remove from heat and stir in all remaining ingredients, including Tofutti Better Than Sour Cream, except garnishes, until fully incorporated and cheeses are melted. Flip peppers over, divide corn mixture evenly among them, cover and bake 10 more minutes; uncover and bake an additional 5. Peppers should be tender, but hold their shape.

Remove from oven and garnish as desired. Serve immediately.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.