4 med. to large green bell peppers
2 c. corn kernels (frozen or canned and drained)
1 (16 oz.) can (or 1 c. cooked) pinto or small red beans
3/4 c. shredded cheddar cheese, divided
1 tbsp. oil
1 sm. onion, peeled and minced
2 or 3 tbsp. parsley, minced
1/8 tsp. cayenne, or to taste
Freshly ground black pepper, to taste

Preheat the oven to 375 degrees. Bring a large pot of water to the boil.

Cut off the tops of the peppers, leaving a hole about 2 inches in diameter, and remove the seeds and inner ribs. Immerse the peppers in the boiling water and cook for 5 minutes. Remove the peppers from the water, being careful not to tear them. Lie cut-side down on paper towels for a few minutes.

Meanwhile, combine the corn, beans, 1/2 cup cheese, oil, onion, garlic, parsley, cayenne and black pepper in a medium bowl. Divide the filling among the cooled peppers, then place the filled peppers cut side up in a baking dish. Pour little water into the dish. Bake about 15 minutes. Add remaining grated cheese to tops and cook 5 more minutes.