"Tamale" Peppers

A delicious and nutritious meal that we made.... however, when we make it again, we are going to make a few tweaks... such as adding meat and maybe some different cheeses.  This recipe comes to us courtesy of what I like to call "Fry's Free Recipe Cards in the Produce Section".

I give it 3.5 out of 5 stars.  (P.S. 5 stars is extremely difficult to achieve in my book!)

Prep Time: 15 minutes
Cook time: 50 minutes
Serves: 4

Ingredients:

• 4 medium green or red bell peppers,
• 1 cup diced fresh tomatos
• 1 cup black beans, rinsed and drained
• 1 cup frozen corn kernels, thawed
•  3/4 cup salsa
• 1 cup shredded cheddar cheese, divided
• 1/4 cup cornmeal
• 2 green onions, chopped
• 2 tbsp. chopped fresh cilantro

Directions:

1. Preheat oven to 350*F.  Cut tops off bell peppers and remove seeds.  Set aside.
2. In a large bowl combine tomatoes, beans, corn, salsa, 3/4 cup of cheese, cornmeal, green onions, cilantro and 1/4 cup water.  Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of cheese.
3. Place stuffed peppers in an 8x8-inch baking pan.  Add 1/2-inch water to pan.  Bake, uncovered, 50 minutes or until peppers are tender and filling is heated through.  Remove from oven and let stand 5 minutes. Serve warm.

Per serving: 240 calories, 3g fat, 1g saturated fat, 5mg cholesterol, 475mg sodium, 40g carbohydrate, 9g fiber, 14g protein