Mexican Stuffed Peppers
- 2 tbsp olive oil or butter
- 1 cup chopped onions
- 3 garlic cloves, minced or pressed
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 med tomato, chopped
- 2 cups corn, either fresh or frozen
- 1/4 cup milk
- 1/4 chopped olives (green best)
- 6 medium peppers
- 3 eggs
- 1 cup grated cheddar
- 1/4 cup water
Sautee onions, garlic, cumin, coriander, and cayenne in oil, until onions are translucent. Add chopped tomato and corn. Simmer until corn is barley tender. Beat the eggs in a large bowl, add cheese milk, olives, and vegetables. Cut peppers in half and remove seeds (leave stems on). Stuff peppers with mixture, pour water into bottom of pan, bake covered at 375 for 30 minutes, uncover and bake 10 minutes more. Serve with rice topped with tomato sauce.
Serves 4-6.