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