"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."

Ingredient :

Directions :

  • Preheat oven to 350.
  • Slice off the top of each pepper and clean out the seeds.
  • Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
  • Spoon veggie mixture into the peppers.
  • Sprinkle the remaining cheese on top of each pepper.
  • Place peppers in an 8x8" baking pan and fill with 1/2" of water.
  • Bake 50 minutes, or until peppers are tender and the filling is heated through.
  • Let stand 5 minutes before serving warm, garnished with green onions and cilantro.