Italian Corn Casserole - Paula Deen

Ingredients

• 1 cup Italian-seasoned bread crumbs, divided
• 1 (15.25-ounce) can corn, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, drained
• 1 (11-ounce) can white shoepeg corn, rinsed and drained
• 1 cup shredded mozzarella cheese
• 1 cup grated asiago cheese
• ½ cup diced red onion
• ½ cup Sour cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 1 cup crushed round buttery crackers
• ¼ cup Butter, melted
• diced bell peppers, for garnish