2 medium red bell peppers
2 medium green bell peppers
1/2 medium onion, chopped
2 small tomatoes, chopped
2 cups corn (fresh or frozen)
2 (15-ounce) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoon cilantro, finely chopped
1/4 cup shredded cheese (try pepper jack for more of a kick)
Rinse peppers under cold water.
Cut them in half lengthwise and remove the seeds.
Place peppers in a large pot and cover with water.
Bring the water to a boil, reduce the heat, cover and simmer for five minutes.
Drain the peppers and set aside.
Preheat oven to 350°.
Sauté the chopped onion until tender.
In a large bowl, mix together onions, tomatoes, corn and black beans.
In a separate bowl, combine the rest of the ingredients, except the cheese and peppers.
Add the oil mixture to the vegetables; mix until spread throughout.
Place bell pepper halves on a greased baking sheet.
Fill with the mixture sprinkle each one with cheese.
Baked for 8 to 10 minutes or until cheese is completely melted.