Tamale Bell Peppers

This is so delicious, tastes just like a tamale and is vegetarian, too. From American Wholefoods Cusine by Nikki and David Goldbeck. I use canned pinto beans, but you certainly can use black beans, too.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 1  tablespoon chili powder
• 1⁄2 teaspoon ground cumin
• 2  cups  diced canned tomatoes, well drained
• 1⁄2 cup cornmeal
• 1⁄2 teaspoon salt
• 1  cup  cooked pinto beans
• 1  cup corn, I use Niblets
• 1  cup cheddar cheese, shredded
• 4  large green peppers

Directions

1. Heat oil in a 2 quart saucepan.
2. Saute garlic and onion until softened, about 3-5 minutes.
3. Add chili powder and ground cumin and cook briefly.
4. Stir in tomatoes, corn meal and salt.
5. Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
6. When thick stir in beans, corn, and 1/2 cup cheese.
7. Preheat oven to 350 degrees.
8. While cornmeal cooks, slice tops from peppers.
9. Remove seeds and inner ribs.
10. Blanch peppers in boiling water for about 4 minutes.
11. Drain well.
12. Spoon cornmeal mixture into peppers.
13. Place peppers upright into baking pan.
14. Top thickly with remaining cheese.
15. Pour hot water about 1/2 inch deep around peppers.
16. Bake for 40 minutes or until peppers are tender.