Stuffed Pepper With Smoked Corn

Course : Vegetables
Serves: 8
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Ingredients:

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
8 medium jalapeno pepper slices
 

Preparation / 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 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


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