Recipe(tried): Red Peppers Stuffed with Corn and Fresh Mozzarella - Thanks Jackie! Here's What was for dinner last night

This tasty recipe comes from Vegetarian Cooking for Everyone by Deborah Madison. I tweaked it to meet our dietary needs and heated the casserole on the BBQ using the indirect heat method, along with a mini loaf of that yummy whole grain bread from Costco, as it was 115 or so in AZ yesterday and I wasn't about to turn on the oven!

RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA

2 red bell peppers, halved lengthwise if they won't stand up (I used a yellow and an orange bell pepper halved them cutting through stem so both have had some stem)
2 Tablespoons butter (I used olive oil, less than 2 Tablespoons)
1 bunch scallions, including the firm greens, thinly sliced
2 1/3 to 3 cups kernels from 5 cobs of corn (I used 3 cups frozen corn kernels, run under cold water to defrost and drained well)
2 tomatoes, peeled, seeded and diced (I cut up grape tomatoes that needed to be used)
1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey Jack (I used Trader Joe's Chevre Light (reduced fat goat cheese) it was a small tube I used about 3/4 of it)
2 Tablespoons finely sliced basil leaves (I used fresh oregano from our herb garden)
2/3 cup fresh bread crumbs (I threw a whole-wheat hamburger bun into the Culinary and processed it to fine crumbs)
Paprika

Preheat oven to 375. Lightly butter a baking dish just large enough to hold the peppers. (I used cooking spray)

Steam peppers for 5 minutes and set aside.

Melt the butter in a large skillet. Add the scallions, corn and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with remaining bread crumbs.

Set them in the prepared dish, add a few Tablespoons water to the dish, cover and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. (I skipped this step, it was too hot to turn on the broiler! I need to get one of those little butane torches) Dust with paprika and serve.