Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              large  green peppers
  1 1/4      teaspoons  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
     1/2      teaspoon  liquid smoke
     1/2      teaspoon  ground cumin
  2             ounces  monterey jack
                        shredded-optional
                        jalapeno pepper slices

Preparation:

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 1/4 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 1/4 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 1/4-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.

Nutritional Information:

268 Calories (kcal); 10g Total Fat; (31% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 168mg Sodium