Tamale stuffed peppers

1. Preheat oven to 350.

2. Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.

3. In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro.

4. Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.

5. Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.

6. Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.

7. Remove from oven and let stand for 5 minutes. Serve warm