Mexican Stuffed Peppers
4 large sweet peppers
- cut off tops, discard seeds
- Steam in 1 inch boiling water 5 minutes (I skipped this step)
Sauté in 1 Tbsp oil:
- 1/2 c. minced onion
- 2 cloves garlic, minced
Add and cook 5 minutes:
- 2 c. tomatoes, diced
- 1 jalapeño, minced (remove seeds for mild seasoning)
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh oregano, chopped (or 1 tsp dried)
- 1 tsp cumin
- 1/2 tsp salt
- 1 bay leaf
Add and simmer 10 minutes:
- 2 c. corn (1 can)
- 1.5 c. black beans (1 can)
Stuff peppers.
Sprinkle with 1/4 c. parmesan
Bake 20 minutes @ 350.
