"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 :

• 4large bell peppers, any color
• 1cup fresh tomato, diced
• 1cup black beans, rinsed and drained
• 1cup corn
• ¹⁄₂cup onion, chopped
• ³⁄₄cup salsa
• 1cup cheddar cheese, shredded and divided
• ¹⁄₄cup cornmeal
• 2tablespoons cilantro, chopped
• ¹⁄₂teaspoon cumin
• ¹⁄₄cup water

• GARNISH

• 2green onions, chopped
• 2tablespoons cilantro, chopped

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.