- 2 green bell peppers, seeded and diced
- 3/4 Cups frozen corn, thawed
- 3/4 Cups no-salt-added black beans, drained and rinsed
- 1/4 Cup cornmeal
- 1 Tablespoon chili powder
- 1 Teaspoon onion flakes
- 1/2 Teaspoon cumin
- 3/4 Cups salsa
- 1/2 Cup water
Preheat the oven to 375 degrees.
Cut the peppers into boats and clean out the insides. In a pot, heat all of the other ingredients over medium-high heat, until thickened and bubbling, about 3 minutes. Place the peppers in a baking dish and spoon the mixture into the peppers. Cover with foil and bake until the peppers are tender, about 20 minutes.