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Vegetable Stuffed Peppers

1 (15-ounce) can Pinto Beans, drained and rinsed
6 green bell peppers
3 cups corn
3/4 cup shredded Cheddar cheese
1/2 tablespoon vegetable oil
1/2 cup onion, minced
1 clove garlic, minced
1/4 cup fresh parsley, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Cut off tops of green peppers, leaving a hole about 2 inches in diameter and remove seeds and inner ribs. Immerse peppers in boiling water, and cook for 5 minutes. Remove peppers and place upside down on paper towels. Drain and cool.
2. In a medium size bowl, combine remaining ingredients and mix well.
3. Divide filling evenly among prepared peppers.
4. Put filled peppers (filled side up) in a baking dish. Pour a little water into dish.
5. Bake peppers at 375°F for 20 minutes.

Makes 6 servings

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 6
Serving size: 1 stuffed pepper
Calories: 260
Carbohydrates: 39g
Fat: 7g
Cholesterol: 15mg
Protein: 11g
Fiber: 7g
Sodium: 120mg (376mg using canned beans)

FOOD EXCHANGES
1 lean meat
2 vegetable
2 fruit

Recipe provided courtesy Michigan Bean Commission.