Mexican Stuffed Peppers

Ingredients

• 0.8 cup black beans drained and rinsed
• 1 tbsp chili powder 
• 0.3 cup cornmeal 
• 0.5 tsp cumin 
• 0.8 cup regular corn frozen thawed
• 2  bell pepper whole green cut into boats
• 1 tsp onion flakes 
• 0.8 cup salsa 

Equipment

• oven
• aluminum foil

Directions

1. Preheat oven to 375F.
2. Cut peppers into boats and clean out insides.
3. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes.
4. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.Nutritional Information
5. Amount Per Serving
6. Calories
7. Fat
8. 40g
9. Carbohydrate
10. 70gDietary Fiber18.70gSugars9.90gProtein21.90g