Vegetable Stuffed Peppers

INGREDIENTS

• 1 (15-ounce) can Pinto Beans, drained and rinsed
• 6 green bell peppers
• 3 cups corn
• 3/4 cup Cheddar cheese, grated
• 1/2 tablespoon vegetable oil
• 1/2 cup onion, minced
• 1 clove garlic, minced
• 1/4 cup fresh parsley, minced
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

PREPARATION

1. Cut off tops of green peppers, leaving a hole about 2 inches in diameter and remove seeds and inner ribs.
2. Immerse peppers in boiling water, and cook for 5 minutes.
3. Remove peppers and place upside down on paper towels. Drain and cool.
4. In a medium size bowl, combine remaining ingredients and mix well.
5. Place 2 cup of filling in each pepper. Put filled peppers (filled side up) in a baking dish.
6. Pour a little water into dish.
7. Bake peppers at 375°F for 20 minutes.