Stuffed Red Peppers

I have been participating?(I don't know if that's how you would put it)in a food co-op called Bountiful Baskets for a few months. It's great because you get a whole laundry basket full of fruits and vegetables for only $15. Supposedly the value of the produce is around $35. Last week I got five beautiful red peppers in my basket. Red peppers are usually about $2 a piece so I was really excited to get them. I decided the best thing to do with these peppers was to make stuffed red peppers, but I couldn't find a recipe that appealed to me, so I just made one up. I was pretty happy with the results.

4 large red peppers (or any other color)
2 T. olive oil
3 scallions sliced
1 clove of garlic, minced
1 jalapeno with ribs and seeds removed, minced
1 1/2 t. cumin
1 1/2 t. chili powder
2 medium sized tomatoes chopped, about 2 cups
1/2 C. chopped zucchini
1 carrot grated
3/4 C. corn (I grilled mine, but you could certainly use canned or frozen).
1 can black beans rinsed and drained
Salt and pepper to taste
2 C. Mexican blend cheese
2 T. chopped fresh cilantro

Set oven to 350 degrees. Wash red peppers, cut off the top and remove ribs and seeds. If the peppers don't sit up straight, slice just a tiny bit off the bottom without making a hole in the bottom. You just want to cut off just enough to help it sit up straight. Save the tops of the peppers. Place the peppers in a buttered glass 8x8 baking pan and set aside. In a large skillet heat the olive oil. Add onion, garlic, jalapeno, chili powder, and cumin. Cook on medium heat for 3 to five minutes. Do not let the garlic brown. Add tomatoes, zucchini, carrot, and corn. Cook until the vegetables are softened. About 5 minutes. Add the black beans, salt and pepper and cook for another 3 minutes. Fill each pepper with the vegetable mixture. Top with cheese, about 1/2 C. cheese for each pepper. Place the top of the pepper over the cheese to prevent the cheese from browning too quickly. Bake for about 40 minutes. You can remove the top of the pepper after about 30 minutes if you like the cheese to crisp on top. Sprinkle with chopped fresh cilantro and serve.