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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Colorful and delicious dish! I am marking serving sizes for use as an entree, but we also enjoy to serve this as a side by serving them halved. This is based off of a recipe card I picked up in the grocery. Use the salsa of your preferred heat level to adjust it to your taste, or use pepperjack cheese to add some extra zip. Ingredients:
4 large bell peppers, any color |
1 cup fresh tomato, diced |
1 cup black beans, rinsed and drained |
1 cup corn |
1/2 cup onion, chopped |
3/4 cup salsa |
1 cup cheddar cheese, shredded and divided |
1/4 cup cornmeal |
2 tablespoons cilantro, chopped |
1/2 teaspoon cumin |
1/4 cup water |
2 green onions, chopped |
2 tablespoons cilantro, chopped |
Directions:
1. Preheat oven to 350.
2. Slice off the top of each pepper and clean out the seeds.
3. Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
4. Spoon veggie mixture into the peppers.
5. Sprinkle the remaining cheese on top of each pepper.
6. Place peppers in an 8x8 baking pan and fill with 1/2 of water.
7. Bake 50 minutes, or until peppers are tender and the filling is heated through.
8. Let stand 5 minutes before serving warm, garnished with green onions and cilantro.
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