Preheat your oven to 375F.

Heat butter in a large skillet. Add onion and garlic. Sauté over medium heat until soft, 3-5 minutes. Add red peppers, corn, cauliflower, and seasonings. Sauté until peppers have slightly softened, 3-5 minutes.

Remove the pan from the heat and let the mixture cool slightly.

While the mixture is cooling, prepare your baguettes. Slice both ends off of the baguette. Using a long, serrated bread knife cut the center out of the baguette, being careful not to puncture the crust. Pull out the center bread, creating a tube of crust that is lined with a slight layer of soft, inner bread.

Once the vegetable mixture is slightly cool, mix in the shredded cheese.

Using one of the ends you sliced off of the baguette as a stopper, stuff one baguette with half of the filling (roughly 2 cups). Pack the filling in tight with a spoon. Place the other end back in place so the filling doesn't spill out as the baguette cooks, and wrap the stuffed baguette tightly in aluminum foil.

Repeat the process with the second baguette and the remaining filling.

Place the two, wrapped, baguettes on a baking sheet and bake for 25 minutes.

When the baguettes are done, loosen the aluminum foil to let steam escape. Let the baguettes rest on a cooling rack for at least 15 minutes before slicing. (The longer you let them rest, up to 45 minutes, the more firm the filling will be when you slice the baguettes.)