Vegetable Stuffed Peppers

Use red, yellow and green peppers for added color and variety.

Makes 6 servings

Ingredients

• 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
• 6 green bell peppers
• 3 cups corn
• 3/4 cup cheddar cheese, grated
• 1/2 tablespoon vegetable oil
• 1/2 cup minced onion
• 1 clove garlic, minced
• 1/4 cup fresh parsley, minced
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Preparation

1. Preheat oven at 375 degrees.
2. Cut off tops of green peppers, leaving a hole of about 2 inches in diameter and remove seeds and inner ribs.
3. Immerse peppers in boiling water, and cook for 5 minutes.
4. Remove peppers and place upside down on paper towels. Drain and cool. In a medium size bowl, combine remaining ingredients and mix well. Place 2 cups of filling in each pepper.
5. Put filled peppers (filled side up) in a baking dish. Pour a little water into dish. Bake peppers for 20 minutes.