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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Cut the peppers in half lengthwise and clean out the seeds. | 3. Chop the onion and sauté until they are soft but still slightly firm. | 4. Mix the onion, black beans, and corn together in a mixing bowl. | 5. In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro. | 6. Add the oil mixture to the vegetables, mix until they are thoroughly coated. | 7. Fill the pepper halves with the mixture. | 8. Top each pepper with combination of the two cheeses. | 9. On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4			-	-	-	-
onion	1/2			22.0	5.1370000000000005	0.605	0.055
corn	2	cups	frozen	249.4	54.23	9.482999999999999	3.915
black bean	2	cans	drained rinsed	1983.6282	362.7538	125.6492	8.2603
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cilantro	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
cheddar cheese	1	cup	shredded	-	-	-	-
monterey jack pepper cheese	1	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.