Smoked corn stuffed pepper

8 servings

Ingredients

Quantity Ingredient
8 larges Green peppers
1¼ teaspoon Salt; divided
1 teaspoon Ground black pepper
3 cups Cooked rice
15 ounces Canned black beans drained and rinsed
11 ounces Canned Mexican-style corn drained
Jalapeno pepper slices
1 medium Onion; chopped
1 cup Chopped walnuts
4 ounces Canned chopped green chilies
½ teaspoon Liquid smoke
½ teaspoon Ground cumin
2 ounces Monterey Jack w/jalapenos shredded. (Optional)

Directions

GARNISH

Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with 1 teaspoon salt and black pepper; set aside. Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining ¼ teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan. Cover pan with foil; bake at 350 degrees F. for 20 minutes.

Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices.

Microwave Oven Instructions: Cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and ¼ teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour ¼-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes. Uncover and sprinkle cheese on top of each pepper.

Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices.

Each serving provides:

* 293 calories

* 10⅒ g. protein

* 10⅖ g. fat

* 43⅘ g. carbohydrate

* 5⅕ g. dietary fiber

* 0 mg. cholesterol

* 465 mg. sodium.

[Karen's note: The nutritional information obviously does not count the Jack cheese, which is an OPTIONAL ingredient.] Source: "Veg-able Rice"

Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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