Summer Stuffed Peppers - Community Natural Foods

Ingredients

• ½ cup dry basmati rice
• 28 oz jar tomato sauce
• 4 medium bell peppers, sliced in half lengthwise, seeds removed
• 2 tbsp extra-virgin olive oil
• ½ yellow onion, diced
• 1 small zucchini, diced (about 2 cups diced)
• 3x garlic cloves, minced
• 1 tbsp dried oregano
• 2 tsp kosher salt
• ½ tsp ground pepper
• 2 ears fresh corn on the cob, kernels cut from the cob (about 2 cups)
• 1 pint baby tomatoes, halved
• 1/2 cup fresh chopped basil plus more for garnish
• 2 tbsp fresh chopped parsley
• 1 cup finely grated parmesan cheese, divided
• ½ cup grated mozzarella cheese
• 1/4 cup bread crumbs