Mexican Stuffed Bell Peppers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• cornbread, a 9x9 pan
• 6 green bell peppers, medium large
• 1 onion, chopped
• 1 teaspoon olive oil
• 16 ounces diced fire-roasted tomatoes, no-salt added
• 10 ounces frozen corn, thawed and drained
• 2 1/4 ounces sliced ripe olives
• 1/3 cup raisins
• 1 tablespoon chili powder
• 1 teaspoon ground sage
• 4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese

Recipe

• 1 pre-heat oven to 350°f set large pot of water to boil.
• 2 slice tops off peppers. discard stems and seeds. finely chop the tops.
• 3 blanch peppers in boiling water for 1 to 2 minutes per side. then rinse in cold water and set to drain.
• 4 place onion and oil in non stick dutch oven. cook over medium high heat, stirring occasionally till onion is tender and browned. add chopped pepper; stir for about 1 minute more.
• 5 remove from heat.
• 6 add tomatoes, corn, olives, raisins, chili powder and sage; stir.
• 7 stir in corn bread (it will crumble) and 3/4 cup cheese.
• 8 spoon filling into peppers.
• 9 top with remaining 1/4 cup cheese.
• 10 place peppers in baking dish; bake 20 to 30 minutes (i always go the full 30) until heated through.