Ingredients:

4 tablespoons organic coconut oil
1 cup organic fresh cilantro, chopped
1 cup organic fresh basil, chopped
4 cloves organic garlic, chopped
2 ears organic sweet corn, sliced off the cob
1 teaspoon organic cumin
1 teaspoon organic paprika
salt and peppers to taste
1 16 oz can organic pinto beans, drained (or you can cook about ½ cup of dry beans)
4 medium size organic bell peppers
⅓ cup organic Monterey Jack cheese, shredded

Directions:

Heat the coconut oil in a medium size skillet or frying pan. Add the garlic and corn, sauteing until soft. Add the cilantro, basil, cumin, paprika and salt and pepper and cook for a few more minutes. Place the mixture into a medium size mixing bowl, add the beans and mix evenly.
Cut the tops off the bell peppers and scoop out the seeds and any inner flesh. Place filling inside each pepper and cover with cheese if desired. Place the cut top on the base of the pepper and place in an oven preheated to 350 degrees F. Bake for 45 minutes to an hour, or until the peppers are tender. Serve with a side salad and some chips and fresh salsa.

We here at EatLocal wish to provide you with the best catalog of seasonal recipes available. By eating seasonally you not only get the freshet and best food available but you can also support your own local economy and your local farmers. Fresher food will always make for a better meal and we want to give you the recipes that allow you to take advantage of that fact. Eat Fresh, Eat Well, Eat Local.