Stuffed pepper with smoked corn

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
1 medium Onion, chopped
1 cup Walnuts, chopped
4 ounces Canned chopped green chilies
½ teaspoon Liquid smoke
½ teaspoon Ground cumin
2 ounces Monterey Jack, shredded optional
Jalapeno pepper slices

Directions

Conventional Oven Instructions: 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 350F degrees 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 microproof casserole. Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper. Return stuffed pepper to the casserole. Pour ¼-inch water in bottom of dish.

Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.

Each serving *without the Monterey Jack cheese* provides: 293 calories; 10.1g protein; 10.4g fat; 43.8g carbohydrate; 5.2g dietary fiber; 0mg cholesterol; 465mg sodium Source: "Veg-able Rice" from USA Rice Council

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