Rice and Veggie Stuffed Peppers

Have ready a 5-qt pot (about 10 in. wide by 3 in. deep), a rack or steamer basket to set in pot and an 8-in. square baking dish. Fill pot with 1 in. water; insert rack or steamer basket. Bring to a boil; place peppers cut side down on rack, cover and cook 4 minutes. Place peppers cut side up in baking dish. Heat oil in a large nonstick skillet. Add onion and garlic; sauté just until onion softens. Stir in zucchini, tomatoes, seasoning and 1 ⁄2 tsp salt. Break up tomatoes. Bring to a simmer and cook 2 minutes. Stir in corn. Remove and reserve 1 cup. Heat oven to 375 °F. Stir rice and 1 ⁄4 cup cheese into vegetable mixture in skillet. Spoon into peppers. Loosely cover with foil. Bake 20 minutes. Uncover; sprinkle peppers with remaining cheese. Bake 10 minutes longer, or until cheese melts. Meanwhile purée reserved vegetable mixture in a food processor or blender. Pour into skillet, add 3 ⁄4 cup water, 1 ⁄4 tsp salt and the pepper. Simmer 10 minutes. Serve with the peppers.