Tamale Bell Peppers - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 cups diced canned tomatoes, well drained
1/2 cup cornmeal
1/2 teaspoon salt
1 cup cooked pinto beans
1 cup corn, I use Niblets
1 cup cheddar cheese, shredded
4 large green peppers

Preparation

Heat oil in a 2 quart saucepan.
Saute garlic and onion until softened, about 3-5 minutes.
Add chili powder and ground cumin and cook briefly.
Stir in tomatoes, corn meal and salt.
Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
When thick stir in beans, corn, and 1/2 cup cheese.
Preheat oven to 350 degrees.
While cornmeal cooks, slice tops from peppers.
Remove seeds and inner ribs.
Blanch peppers in boiling water for about 4 minutes.
Drain well.
Spoon cornmeal mixture into peppers.
Place peppers upright into baking pan.
Top thickly with remaining cheese.
Pour hot water about 1/2 inch deep around peppers.
Bake for 40 minutes or until peppers are tender.