Fiesta Vegetable Stuffed Bell Peppers - cooking recipe

Ingredients

4 medium red bell peppers
1/2 medium onion
2 cups frozen corn
2 (15 ounce) cans black beans, drained and rinsed
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon cayenne pepper
1 garlic clove, minced
2 teaspoons cilantro, finely chopped
1 cup shredded cheddar cheese
1 cup shredded monterey jack pepper cheese

Preparation

Preheat oven to 350 degrees.
Cut the peppers in half lengthwise and clean out the seeds.
Chop the onion and saute until they are soft but still slightly firm.
Mix the onion, black beans, and corn together in a mixing bowl.
In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
Add the oil mixture to the vegetables, mix until they are thoroughly coated.
Fill the pepper halves with the mixture.
Top each pepper with combination of the two cheeses.
On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.