A sweet & spicy surprise. I don't usually care for bell peppers, but this one left me giddy. And it filled me up plenty. So I had another one the next day.
1) Cut 1/2 inch off the top of four bell peppers & remove the seeds. Then steam the peppers for 5-8 minutes.
2) Saute 1/3 cup chopped onion & two minced cloves of garlic.
3) Then add 2 medium chopped tomatoes, one minced jalapeno pepper, parsley, oregano, cumin, salt & one bay leaf. Cook for five minutes.
4) Add two cups corn & two cups black beans, then simmer for ten minutes.
5) Stand peppers up in dish then stuff with mixture, removing the bay leaf.
6) Sprinkle lightly with mozzarella or Parmesan. Bake at 350 for twenty minutes.
It was a cooler sort of evening so we strolled over to a nearby park & went for an explore. The world seemed bright, but the vision of these bright red veggies kept floating into my head.
Favorite Song for today (led to in a more or less direct way by my favorite radio station):
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