The first time I had these stuffed peppers was about 2 years ago on a summer blogging trip to Bentonville, Ar. It was definitely love at first bite, and I had to find out how they were made. I headed over to the grilling demonstration and chatted with who was preparing these delicious peppers, because I had to have the recipe.
Cut peppers lengthwise in half and removes the seeds. Leave the stem on and place onto baking pan cut side up.
In a bowl, add baked beans, corn, onion, garlic, cumin, jalapenos (optional), and salt and pepper. Mix to combine.
Spoon about ¼ cup filling into each pepper half.
Pour 1 cup water into pan to surround the peppers.
Cover pan tightly with foil and bake at 350 degrees for 45-50 minutes until peppers are soft.
Take pan out of oven and sprinkle some shredded cheese on top and put back into oven for 5 minutes until the cheese is melted.