4 lg. green peppers
1 med. onion, chopped
2 to 3 cloves garlic
2 (16 oz.) cans tomatoes
1/2 c. corn meal
1/2 tsp. cumin
1/2 tsp. paprika
1 c. corn
1 c. cooked beans (pinto or kidney)

Water-saute onion and garlic until tender. Add chopped tomato with juice, corn meal and spices. Stir and cook, until mixture thickens. Then add beans and corn. Core peppers (save tops), fill with mixture, replace tops. Put 1/2 inch water in pan, bake at 350 degrees for 30 to 45 minutes (or microwave at 60% power for 30 minutes).

Servings: 4.