Tamale Peppers

Tamale Peppers 4 medium green or red bell peppers 1 cup diced fresh tomatoes 1 cup cooked black beans, rinsed and drained 1 cup frozen corn kernels, thawed 3/4 cup salsa 1 cup shredded Cheddar, divided 1/4 cup cornmeal 2 green onions, chopped 2 Tbs 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 8x8-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