Blazin’ Stuffed Peppers
This healthy recipe comes from NDSU Extension.
Ingredients
4 medium bell peppers, any color
½ medium onion, chopped
2 cups corn (fresh or frozen)
2 small tomatoes, chopped
2 (15.5 ounces) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
½ teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoon cilantro, finely chopped
1 cup shredded cheddar cheese (try Pepper Jack for more spice)
Directions
Rinse peppers and cut in half lengthwise; remove seeds. Place peppers in a large pot and cover with water. Bring to a boil, reduce the heat, cover and simmer for five minutes; drain. Set pepper halves on greased baking sheet. Preheat oven to 350 F. In a small skillet, sauté the chopped onion until tender.
Mix together onions, tomatoes, corn and black beans in a medium-sized bowl. In a small bowl, combine oil and seasonings; add to vegetable mixture and mix thoroughly. Fill pepper halves with mixture and top with cheese. Bake for eight to 10 minutes or until cheese is melted.