Bell Peppers are enriched with Vitamin C. The phytochemicals and carotenoids have magical antioxidant and anti-inflammatory properties which enhance your health. The capsaicin found in bell peppers not only helps in treating prostrate cancer but is also very effective in pain relief and reducing the fat content of the body. The following recipe not only incorporates the healthy lifestyle but also gives a zingy taste to your everyday pallet.
Stuffed Bell Peppers
- 4 medium green or red bell peppers
- 1 cup diced fresh tomatoes
- 1 cup no-salt-added cooked black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 3/4 cup salsa
- 1 cup shredded reduced-fat Cheddar, divided
- 1/4 cup cornmeal
- 2 green onions, chopped
- 2 tbsp. chopped fresh cilantro
- Preheat oven to 350°F.
- Cut tops off bell peppers and remove seeds. Set aside.
- In a large bowl combine tomatoes, beans, corn, salsa, 3/4 cup of the cheese, cornmeal, green onions, cilantro and 1/4 cup water. Spoon mixture evenly into bell peppers; sprinkle each with 1 tablespoon of the cheese.
- Place stuffed peppers in an 8×8-inch baking pan. Add 1/2-inch water to pan. Bake, uncovered, 50 minutes or until peppers are tender and filling is heated through.
- Remove from oven and let stand 5 minutes. Serve warm.