Baked Bean Stuffed Bell Peppers

Serve these delicious stuffed peppers with a garden salad and a wedge of cornbread.  I hope you enjoy these as much as we did. 



Baked Bean Stuffed Peppers 

Ingredients:
5 – large green bell peppers
1 – 8 ounce can bush’s baked beans (any variety)
1 – 11 ounce can Mexican Style Corn (Mexicorn), drained 
1/4 – cup onion, finely chopped
1 – clove garlic, minced
1/4 – teaspoon of cumin
2 – fresh jalapenos, chopped
1/4 – cup cilantro, chopped
salt and pepper, to taste 
6 – ounces pepper jack cheese, shredded 

Directions:
1. Cut peppers lengthwise in half and remove the seeds leaving stem on. Place halves cut side up into a 13 x 8 inch baking pan or similar.

3. In a medium size bowl, add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine.

3. Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers.

4. Cover the pan tightly with foil and bake peppers for 45 – 50 minutes or until the peppers are soft.

5. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted.  

Servings: 5  

Grilled Version: Cut each bell pepper in half, remove seeds and membranes. Mix the filling ingredients together, and spoon 1/4 cup filling into each bell pepper. Place the stuffed peppers cut side up in a large cast iron skillet, place the pan on the grill at indirect heat and cook at 275-300 degrees for 40-45 minutes or until peppers are soft and cooked. Top with shredded cheese and return peppers on the grill until the cheese melts.