If you're looking for a delicious and simple southwestern dinner, then look no more! This dish is a surefire hit with your family and friends.
The first time I made this, I thought why hasn't this ever been served in restaurants? This was sooo mind boggling delicious, that I was hoping the guests didn't want seconds! I definitely wanted to pig out right then and there.
4 medium green or red bell peppers
1 c. diced fresh tomatoes
1 c. no-salt-added cooked black beans, rinsed and drained
1 c. frozen whole-kernel corn, thawed
¾ c. gluten-free salsa
1 c. shredded reduced-fat Cheddar, divided
¼ c. cornmeal
2 green onions, chopped
2 tbsp. chopped fresh cilantro
Preheat oven to 350. Cut tops off bell peppers and remove seeds. Set aside. In a large bowl combine tomatoes, beans, corn, salsa, ¾ cup of the cheese, cornmeal, green onions, cilantro and ¼ cup water. Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of the cheese. Place stuffed peppers in an 8x8 inch baking pan. Add ½ 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.