This is a recipe I tweaked from Vegetarian Cooking for Everyone by Deborah Madison which is delicious and uses great fresh summer produce:

2 red bell peppers, halved lengthwise
2 Tbs. butter
1/2 bunch scallions, including the firm greens, thinly sliced
1 cup corn (fresh or frozen)
2 tomatoes, peeled, seeded, and diced
1 fresh mozzarella (4-5 oz.) finely diced, OR 1 cup grated cheddar or Monterey Jack cheese
2 Tbs. finely sliced basil leaves
1/4 cup wheat bran
salt, pepper and paprika

Preheat oven to 375 F. Lightly butter a baking dish just large enough to hold peppers and place peppers inside.

Melt butter in skillet; add scallions, corn and tomatoes and saute for several minutes over medium heat. Remove from heat and stir in cheese, basil and wheat bran. Season with salt & pepper. Fill the peppers with filling, cover and bake about 25 minutes. Uncover, brown the tops under broiler (optional), dust with paprika and serve.

Serves 4. Per serving: 266 cal., 11g protein, 17g fat, 20g carb, 4g fiber, 16 NC

This is a real treat for me; I keep the rest of my meals LC when I'm having this. Any other tweaks welcome!!!