Ingredients
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1/2 medium onion
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2 cups frozen corn
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2 (15 ounce) cans black beans, drained and rinsed
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2 teaspoons olive oil
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1 teaspoon cumin
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1 teaspoon cayenne pepper
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2 teaspoons cilantro, finely chopped
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1 cup shredded cheddar cheese
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1 garlic clove, minced
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4 medium red bell peppers
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1 cup shredded monterey jack pepper cheese
Instructions
- 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.