Mexican Bean Stuffed Peppers
6 medium green bell peppers
1 large sweet onion, chopped coarsely
olive oil, as needed
2 cloves garlic, crushed
1 heaping tablespoon cumin
salt and pepper, to taste
1 (14 1/2 ounce) can corn, drained
2 (16 ounce) cans pinto beans, drained
1 (10 1/2 ounce) can tomatoes and chile peppers (I use Rotel), undrained
1 (12 ounce) tomato juice
3 cups cooked white rice
salsa, to serve
1. Preheat oven to 350 degrees F. Cut peppers open by slicing the tops off and seeding. Place upright in a 13 x 9" glass baking dish. Saute onion in olive oil until transparent.
2. Add garlic and saute. Add cumin, salt and pepper, corn, beans and undrained tomatoes. Heat through over medium heat.
3. Stuff peppers with bean mixture. Pour tomato juice in bottom of dish and bake for 30 to 35 minutes, or until peppers are cooked. Serve on a bed of rice with salsa.