Lunch: Stuffed Peppers with Corn, Black Beans, and Pepperjack

Recipe by Lindsay Funston Venture south of the border for dinner with these 20-minute stuffed peppers.

Ingredients

4 bell peppers, tops sliced off
2 15- oz. cans black beans, rinsed
2 ears corn, kernels stripped
3/4 c. grated pepper Jack
3 scallions, thinly sliced
2 tsp. chili powder
Couple dashes of hot sauce
kosher salt

Instructions

Preheat oven to 350 degrees F. In a large pot of simmering water, steam peppers until tender, 5 to 7 minutes, then drain and let cool. Once cool, halve and arrange in a large glass baking dish.
Meanwhile, in a large bowl, combine black beans, corn, 1/2 cup pepper jack, 2 scallions, chili powder, and hot sauce and season with salt.
Spoon black bean mixture into bell peppers and sprinkle with more cheese. Bake until cheese is melted and mxture is warmed through, 7 to 10 minutes.
Garnish with scallions and serve.

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