Much to my husband’s dismay, these peppers contain no meat and were not particularly filling. So if you have a husband or an appetite, you might want to double the recipe.
As you might guess, the recipe begins by gutting 4 peppers (can be any color) and steaming them in 1 inch of water for 5-8 minutes.
Meanwhile, saute 1 small chopped onion and 2 cloves of minced garlic in a big pan. Set the peppers aside when done. To the onion and garlic, add 1 large heirloom tomato, 1 seeded jalapeno (minced), 2 T fresh parsley, and a dash each of oregano, cumin, salt, and a bay leaf.
Cook for 5 minutes, then add 2 C corn (about 2 ears) and 1 can of black beans. Simmer 10 minutes. Then, stuff the peppers with the mixture, top with cheese, and cook for 20 minutes or so at 350 F.
The verdict: As you can guess, the husband would have liked chicken in it. I think it’s a good recipe but I would have personally upped the spices.