Smoked Corn Stuffed Peppers

February 12 00:00 2003 Print This Article
Smoked Corn Stuffed Peppers

8 servings

Recipe also includes microwave directions.

Ingredients

  • 8 large green peppers
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 3 cups cooked rice
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (11-oz) can Mexican-style corn, drained
  • 1 medium onion, chopped
  • 1 cup chopped walnuts
  • 1 (4-oz) can chopped green chilies
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon ground cumin
  • 1/2 cup (2 oz.) shredded Monterey Jack cheese with jalapeno peppers
  • Jalapeno pepper slices for garnish (optional)

Directions

  1. 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 13x9-inch baking pan. Cover pan with foil; bake at 350 degrees 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 stem end of each pepper; remove seeds and membranes 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-inch casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices.

    Nutritional Information Per Serving:
    282 calories
    9 g protein
    10 g fat
    41 g carbohydrate
    0 mg cholesterol
    581 mg sodium

Source: USA Rice








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