Anna Olson's Corn and Herb Stuffed Peppers

1 lb.     (500 gr.)

fresh or frozen spinach leaves

6 

red bell peppers

2 cups  (500 mL)

fresh or frozen corn kernels

1 cup    (250 mL)

sliced green onion 

1 lb.     (500 gr.)

tub creamy ricotta cheese

1/2 cup (125 mL)

chopped fresh basil leaves

4 Tbsp. (60 mL)

chopped fresh oregano 

2 Tbsp. (30 mL) 

chopped fresh mint 

2 tsp.    (10 mL)

finely grated lime zest 

1 Tbsp. (15 mL)

fresh lime juice

salt and pepper 

If using fresh spinach, blanch spinach to cook, cool then squeeze out excess liquid.  If using frozen, thaw and squeeze out excess liquid.

Preheat oven to 375 °F (190 °C).  Cut tops of peppers and remove seeds.  Finely dice pepper tops and mix with corn, green onion and spinach.  Stir in ricotta and add herbs, lime zest and juice.  Season to taste.  Spoon filling into peppers and place in a casserole dish.  Cover and bake for 30 minutes, then remove cover and bake 10 minutes more.  Serve immediately.

Source: In The Kitchen with Anna, Whitecap Books