1 (15 1/4-ounce) can corn with red and green peppers, drained
1/2 cup minced green onions
1 (15-ounce) can refried beans with green chilies
1/2 teaspoon ground cumin
5 large banana peppers, halved and seeded
2 cups (8 ounces) shredded
Monterey Jack cheese
Stir together corn and green onions.
Stir together refried beans and cumin. Spread mixture evenly on each pepper half; top evenly with corn mixture and cheese. Place on a baking sheet.
Bake at 350*F (175*C) for 25 to 30 minutes or until bubbly. Serve with chunky salsa.
makes 5 servings.
Variations:
For Cheesy Beef Fiesta Peppers, stir 1 pound lean ground beef, cooked until crumbled and no longer pink, into refried bean mixture.
For Cheesy Chicken Fiesta Peppers, stir 1 pound shredded roasted chicken into refried bean mixture.