Blazin’ Stuffed Peppers

Ingredients:

• 2 medium red bell peppers
• 2 medium green bell peppers
• 1/2 medium onion, chopped
• 2 small tomatoes, chopped
• 2 cups corn (fresh or frozen)
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 garlic clove, minced
• 2 teaspoon cilantro, finely chopped
• 1/4 cup shredded cheese (try pepper jack for more of a kick)

Directions:

1. Rinse peppers under cold water.
2. Cut them in half lengthwise and remove the seeds.
3. Place peppers in a large pot and cover with water.
4. Bring the water to a boil, reduce the heat, cover and simmer for five minutes.
5. Drain the peppers and set aside.
6. Preheat oven to 350°.
7. Sauté the chopped onion until tender.
8. In a large bowl, mix together onions, tomatoes, corn and black beans.
9. In a separate bowl, combine the rest of the ingredients, except the cheese and peppers.
10. Add the oil mixture to the vegetables; mix until spread throughout.
11. Place bell pepper halves on a greased baking sheet.
12. Fill with the mixture sprinkle each one with cheese.
13. Baked for 8 to 10 minutes or until cheese is completely melted.