Mexican Stuffed Peppers

Ingredients

Spray oil
1/2 lb. Italian sausage
1/2 C kidney beans, drained and rinsed
1/2 C frozen corn kernels
1/2 C chopped yellow onion
1/4 C chopped mild chili peppers
3 T parsley

1 C tomato sauce
1 T chili powder
1 tsp. oregano
1 tsp. cumin
1/8 tsp. hot sauce
1/3 C cornmeal
4 bell peppers
1/2 C shredded cheddar cheese

Directions

Preheat oven to 350 degrees.

Coat a 10-inch nonstick skillet with spray oil. Over medium-high heat, brown sausage, stirring frequently, about 3-4 minutes. Drain fat.

Combine sausage, beans, corn, onion, chili peppers, parsley, tomato sauce, chili powder, oregano, cumin, hot sauce, and cornmeal. Toss well. Cut tops off peppers; remove membrane and seeds. Fill peppers with sausage mixture.

Wrap each pepper in aluminum foil. Fold back foil to completely uncover tops of peppers.

Place on baking sheet and bake for 45 minutes. Top with cheese and bake 6-8 minutes longer. Serves 4.

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