STUFFED TAMALE PEPPERS

4 large bell peppers
1 tablespoon oil
1/2 cup chopped onions
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1 (28 oz.) can tomatoes
1/2 cup cornmeal
1/2 teaspoon salt
1 cup black beans, canned
1 cup corn
1 cup Cheddar cheese, shredded

Slice tops off peppers, remove seeds and tough inner ribs, and blanch in boiling water for 5 minutes.  Drain and set aside.

Heat oil in a medium saucepan over medium heat.  Add chopped onion and garlic and cook until softened, about 3 to 5 minutes.  Add chili powder and cumin and cook for another minute.  Drain and chop tomatoes, discarding juice.  Add tomatoes to the saucepan along with cornmeal and salt.  Cook, stirring occasionally, until mixture is thick, about 10 minutes.

Drain and rinse beans.  Add beans, corn, and 1/2 cup cheese to the mixture.

Spoon cornmeal mixture into peppers and top with remaining cheese.  At this point you can wrap in foil and store in ziploc bags in the freezer.  Reheating instructions:  Thaw. Remove from freezer bag and foil.  Place on a plate and heat in microwave until heated through.  YIELD:  4 servings