Baked Jalapeno Poppers

16 small jalapeno peppers
2 tblsp olive oil
1 cup finely chopped mushrooms
1/2 cup finely chopped zucchini
1 clove garlic, minced
1 cup corn (fresh or frozen)
2 scallions, finely chopped
1 cup grated manchego cheese

1-pre-heat oven to 475 degrees, place whole peppers with stems on a parchment-lined baking sheet. drizzel with 1 tblsp of oil. roast about 8 min. Let cool.

2-Cut in half, remove seeds. place cut side up on baking sheet.

3-Heat remaining oil in skillet over med. heat. Cook mushrooms, zucchini and garlic until tender (about 5 min). Add corn and heat through. Stiry in scallions and half the cheese

4-Stuff each pepper half with the veggie mixture. Top remaining cheese. Broil until cheese is melted and bubbly. Serve immediately.