Home » Recipe Archive » Smoked Corn Stuffed Peppers
Makes 8 servings.
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;
5 g dietary fiber;0 mg cholesterol; 581 mg sodium
Source: USA Rice