smoke-roasted stuffed bell peppers

Ingredients in this Recipe

1 medium tomato, seeded and cut into 1/4 inch dice
1 medium yellow squash, cut into 1/4 inch dice
1 medium zucchini, cut into 1/4 inch dice
1 onion, finely chopped
1/2 teaspoon ground black pepper
1/4 cup plain dried breadcrumbs
2 cloves garlic, minced
2 cups fresh or frozen corn kernels (from 3 to 4 ears of corn; for extra flavor, once you’ve cut the kernels off, use the dull side of your knife blade to scrape the remaining corn and juices, or “milk” from the cob)
2 medium red bell peppers
2 tablespoons chopped fresh herbs (such as parley, oregano, basil or a mix)
2 tablespoons grates Parmesan cheese (optional)
3 medium mixed bell peppers (orange, yellow, green)
3 tablespoons butter
3/4 teaspoon kosher salt

See Full Recipe at Smitten Kitchen