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, chilies, 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, chilies, liquid smoke, cumin and 1/4 teaspoon salt in 13x9 microwave safe 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.