Recipe by Tomorrow Never Knows
I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.
Top Review by Gay Gilmore
A big hit at a Mexican themed party I had. I used these baby sweet peppers (red, orange and yellow) that you can get at costco, so they were bite-size. I sliced them lengthwise and stuffed them. I used Mexican chese instead of chedder, but I think next time I'll use cheddar. I broiled them for 15 minutes. They were so beautiful...
- 4 medium red bell peppers
- 1 medium onion
- 473.18 ml frozen corn
- 2 (850.48 g) can black beans, drained and rinsed
- 9.85 ml olive oil
- 4.92 ml cumin
- 4.92 ml cayenne pepper
- 1 garlic clove, minced
- 9.85 ml cilantro, finely chopped
- 236.59 ml shredded cheddar cheese
- 236.59 ml shredded monterey jack pepper cheese
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cut the peppers in half lengthwise and clean out the seeds.
- Chop the onion and sauté until they are soft but still slightly firm.
- Mix the onion, black beans, and corn together in a mixing bowl.
- In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
- Add the oil mixture to the vegetables, mix until they are thoroughly coated.
- Fill the pepper halves with the mixture.
- Top each pepper with combination of the two cheeses.
- On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.