Baked Bean Stuffed Peppers

Baked Bean Stuffed Peppers 5 - large green bell peppers 1 - 8 ounce can bush's baked beans (any variety) 1 - 11 ounce can Mexican Style Corn (Mexicorn), drained 1/4 - cup onion, finely chopped 1 - clove garlic, minced 1/4 - teaspoon of cumin 2 - fresh jalapenos, chopped 1/4 - cup cilantro, chopped salt and pepper, to taste 6 - ounces pepper jack cheese, shredded Cut peppers lengthwise in half and remove the seeds leaving stem on. Place halves cut side up into a 13 x 8 inch baking pan or similar. In a medium size bowl, add the baked beans, mexicorn, onion, garlic, cumin, jalapenos, cilantro, salt and pepper. Lightly mix to combine. Spoon about 1/4 cup filling into each pepper half. Pour one cup water into the pan surrounding the peppers. Cover the pan tightly with foil and bake at 350 degrees for 45 - 50 minutes or until the peppers are soft. Remove pan from oven. Sprinkle shredded cheese on top of each pepper and return the baking pan to the oven for 5 minutes or until the cheese is melted. Servings: 5 Grilled Version: Cut each bell pepper in half, remove seeds and membranes. Mix the filling ingredients together, and spoon 1/4 cup filling into each bell pepper. Place the stuffed peppers cut side up in a large cast iron skillet, place the pan on the grill at indirect heat and cook at 275-300 degrees for 40-45 minutes or until peppers are soft and cooked. Top with shredded cheese and return peppers on the grill until the cheese melts.