Chicken And Tamale Stuffed Peppers - cooking recipe

Ingredients

3 each: large red and yellow bell peppers
2 tsp. chili powder
1 1/2 c. milk
2/3 c. cornmeal
2 c. coarsely chopped, cooked chicken
1/2 c. sliced pitted black olives
2 Tbsp. unsalted butter
1 medium onion, chopped
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. cayenne pepper
1 (7 oz.) can corn, drained
1 (4 oz.) can chopped green chilies, drained well
1/2 c. shredded Monterey Jack cheese (2 oz.)

Preparation

Slice off top of each pepper, leaving stems intact.
Trim bottom of each pepper, without cutting into cavity, so that peppers will stand upright.
Remove seeds and ribs from peppers. In large saucepan, cover peppers with water.
Boil 3 minutes. Drain.