Step 1

Preheat your oven to 350 degrees, line a baking dish with foil, and pour about 1/4 cup of water into the bottom the pan.

Step 2

Cut the tops off of the peppers, remove the stems, and finely chop the tops; set aside. Scoop the seeds and guts out of the peppers and place them cut-side up in your baking dish.

Step 3

Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sauté 3-4 finely minced garlic cloves in oil for about 30 seconds, and then add the ground meat. Season with salt and pepper while you breakup and cook the meat until brown (about 7-10 minutes). Remove the meat from the pan for the next step.

Step 4

Once the meat has been removed, add 2 more tbsp of olive oil to the pan along with the diced bell pepper tops. Cook the peppers for a few minutes or until they soften. Add the zucchini, corn, and remaining garlic, and cook for another minute. Add the tomatoes, ground meat and rice, and then cook until heated through. Stir in about 1.5 cups of your cheese into the mixture.

Step 5

Fill the peppers half way up with your stuffing mixture, and then place a layer of cheese inside (about half of what's left). Top with another layer of your  mixture until the peppers are filled to the rim. Finally, top with more cheese.

Step 6

Cover the baking dish with foil and bake for 25 minutes. Uncover and bake another 10-15 minutes or until the cheese starts to brown.