Mexican Stuffed Peppers

• Total time: – min
• Cook time: – min
• Prep time: – min

• ¾ cup frozen corn, thawed
• ¾ cup black beans, drained and rinsed
• 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

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.

Servings per batch: 2

• Calories: 420
• Fat: 3.40g
• Carbohydrate: 82.70g
• Dietary Fiber: 18.70g
• Sugars: 9.90g
• Protein: 21.90g