It's a little like veggie chili served in a bell pepper boat -- so, so good!
This dish was featured in Seattle's Eco-Metro publication. You can see it here.
Recipe:Mexican Stuffed Peppers
Description
A great South of the Border meal that comes together quickly.
Ingredients
¾ cup frozen corn, thawed
¼ cup cornmeal
1 tbsp chili powder
1 tsp onion flakes
½ tsp cumin
¾ cup salsa
2 whole green bell pepper, cut into boats
Instructions
Preheat oven to 375F. Cut peppers into boats and clean out insides. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.
