Stuffed bell peppers with rice, black beans and grilled corn

Cut off the pepper tops, remove the membranes and seeds, place peppers and tops on a baking tray, drizzle with olive oil and season with salt and pepper.

Precook the peppers before stuffing so the stuffing does not overcook.

Turn the corn over the flame until grilled, wrap in plastic and let rest to steam, then cut the kernels off the cob.

Dice the onions and cut a bell pepper into cubes.

Chop parsley and basil thinly and add minced garlic for the persillade; mix with bread crumbs, olive oil and parmigiano. Reserve one third for the topping.

In a hot skillet with olive oil and butter, saute the onions and peppers with a thyme bouquet for 10 minutes on high heat.

Add the diced tomatoes and corn and cook 10 minutes more; season with salt and black pepper and transfer to a large bowl.

Mix in the cooked rice, beans, kalamata olives, chipotle in adobo if wished, toasted pine nuts, eggs, cheese and two thirds of the breadcrumb herb mixture.

Fill the precooked pepper shells generously and return to the oven for 20 minutes.

Top with the remaining breadcrumb herb mixture and cook 20 minutes more.