4 medium to large green peppers
2 cups corn kernels
12 ounces Randall Mixed Beans, drained and rinsed
1/2 cup shredded cheddar or Jack cheese
1/2 teaspoon salt (omit if beans are salted)
1 tablespoon butter
paprika
1 1/2 cups yogurt, plain or tempered with sour cream


Preheat oven to 375 degrees.
Cut peppers in half through the stem, or leave whole and remove top. Remove seeds and any tough ribs. Plunge into a pot of boiling water and cook for 5 minutes. Remove immediately and drain.
Combine corn, Randall Beans, cheese, and, if necessary, salt. Stuff into peppers. Dot with butter and sprinkle generously with paprika.
Place peppers in a baking dish and surround with a little water to keep them moist. Bake for 20 minutes. Serve topped with a generous mound of yogurt.
Serves 4.