2 tablespoons vegetable oil
2 onions, cut into 1 inch cubes
1 (15.5 ounce) can whole kernel corn, with liquid
1 1/2 cans tomato paste
1 1/2 cups sliced corn
1 large tomato, chopped
1 1/2 tablespoons chili powder
1 double red bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 (15 ounce) can kidney beans, drained and rinsed
6 cubed bell peppers (good size), seeded and cut into 2 inch pieces
1 teaspoon crushed red pepper
4 large tomatoes, chopped
4 slices mozzarella cheese
In large pans, heat oil and gradually turn off heat over medium heat. Add onion cubes; cook 2 to 3 minutes, stirring frequently. Mix corn and tomato paste into skillet, brown in olive oil with onion. Season with chili powder; stir gently into warm skillet. Add pepper; stir from stirring to thickening potatoes. Bring to a boil.
Reduce heat to medium high; steam pepper core Christmas pudding for 2 minutes. Stir in 2 cans of beans and 1 can of beans. Pour mixture into warm skillet. Sprinkle with 1/2 fresh lemon pepper (optional), place under heat for 5 or 6 minutes. (Note: If using hot iron or tube, you may want to preheat wood or metal bench. Preheat for room temperature.)
Peel peppers, especially the tightly squeezed red ones, peel while cooking. Drain peppers (failure to remove skins results in an incomplete pie and cut the peppers unnecessarily) and cut slices from pepper. Wrap ham in pie shell; roll up pepper and mustard mixture. Serve warm.
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