Mexican Corn and Cheese Stuffed Peppers

Also from the Moosewood Cookbook.

Mexican Corn and Cheese Stuffed Peppers

2 Tb. oil
1 c. chopped onions
3 garlic cloves
1 1/2 tsp. ground cumin
1 tsp. ground coriander seeds
1/4 tsp. cayenne
1 medium tomato, chopped
2 c. corn, fresh or frozen
3 eggs
1 c. grated cheddar cheese
1/4 c. milk or half and half
1/4 c. chopped olives
6 medium green or red bell peppers
1/4 c. tomato juice or water
Salsa
Rice

Saute the onions, garlic, cumin, coriander, and cayenne in the oil until onions are translucent. Add the tomatoes, corn, and salt. Simmer until the corn is barely tender. Lightly beat the eggs in a large bowl. Add cheese, milk, olives, and vegetables.

Cut the peppers in half lengthwise and remove the seeds. Leave the stems on. Stuff pepper halves with egg-vegetable mixture and place on an oiled baking dish. Pour tomato juice onto bottom of dish. Bake tightly covered at 375 for 30 minutes. Uncover and bake 10 minutes more. Serve on a bed of rice topped with salsa.

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