Perfect for late summer and early fall, this dish will satisfy a hungry family.

6 large bell peppers

1/2 cup chopped onion

1 tbsp margarine

1 cup chopped plum tomato

1 cup diced okra

2 cups corn

2 cups canned black turtle beans, drained, liquid reserved

freshly ground pepper

cayenne pepper

1. Preheat the oven to 350°F. Set a large pot of water to boil.

2. Remove the top from the bell peppers and remove the seeds and membranes. Place the peppers in the boiling water and cook for 7 minutes and drain well.

3. Meanwhile lightly saute the onions in the margarine over medium high heat until soft. Add the remaining ingredients including 3 tablespoons of the bean juice and cook for 5 minutes.

4. Place the peppers in a lightly greased shallow baking dish. Spoon the tomato mixture into the peppers and bake for 15-20 minutes or until the peppers are tender.

Substitution Tip: You can use your favorite canned beans instead of the black turtle beans if desired

Serving: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes