Stuffed Charred Peppers

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1 tablespoon olive oil + more for serving

Kernels from 2 ears of corn (about 2 cups)

2 Japanese or other small, slender eggplants, diced into 1/2-inch cubes (about 3 cups)

4 medium sized tomatoes, diced (about 2 cups)

1-2 bunches hearty greens (kale, collards, mustard, etc), large ribs removed, roughly chopped (about 4 cups)

Sea salt or kosher salt and fresh ground pepper to taste

6 bell peppers, any color, halved, ribs and seeds removed

6 ounces feta cheese

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