Tamale Stuffed Peppers

Ingredients

• 2 medium bell peppers
• 1/2 cup tomatoes, diced
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn
• 1/4 cup green chillies
• 1/4 cup green enchilada sauce
• 3/4 cup Mexican blend cheese, shredded
• 1/4 cup cornmeal
• 2 tablespoons green onions, chopped
• 1 tablespoon fresh cilantro, chopped
• hot sauce to taste

Instructions

1. Preheat oven to 350.
2. Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.
3. In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro.
4. Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.
5. Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.
6. Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.
7. Remove from oven and let stand for 5 minutes. Serve warm