1. Preheat oven to 350 degrees. Spray a 10-inch pie pan with vegetable cooking spray.

2. Heat oil in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, then add peppers and saute until softened, about 3 to 4 more minutes.

3. Add corn, with liquid, to the pan and cook until warm, about 1 minute. Addbeans, salsa, and water and stir to mix.

4. Add the stuffing in 3 batches, stirring after each addition. Once stuffing is moist, spread mixture in prepared pan. Mixture will mound high above the lip of the pan; lightly pack it down so it all fits. Bake for 25 minutes. Remove from oven, sprinkle cheese over the top, then bake until cheesehas melted, about 5 more minutes. Serve warm, topped with a dollop of yogurt and a sprinkling of cilantro if desired.

Source: Hannaford fresh Magazine, May - June 2012