Stuffed Red Peppers

4 large medium red or yellow sweet peppers
2 15-ounce cans corn (3 cups)
1 tablespoon extra virgin olive oil
1 cup sliced green onion
2 garlic cloves, minced
2 cups sliced mushrooms (about ⅔ pound)
1 green bell pepper, diced
1 Serrano chile
2 teaspoons ground cumin
1½ tablespoons fresh oregano
1 teaspoons salt
Freshly ground black pepper to taste
3 cups grated mozzarella cheese (½ pound)

1.  Cut an opening into the side of each pepper and clean out the seeds and membranes.

2.  Preheat the oven to 325°F.

3.  In a large saucepan, heat the olive oil, and then add the green onion, garlic, mushrooms, and peppers.  Sauté for 10 minutes.

4.  Add the corn kernels, cumin, salt, and pepper, and cook for another 5 minutes.

5.  With a teaspoon, stuff the hollowed peppers. Place them close together in a greased baking dish. Sprinkle them with the mozzarella cheese and bake them for about 45 minutes.