Recipe - Stuffed Pepper With Smoked Corn

8 lg Green peppers
1 One fourth teaspoon Salt; divided
1 teaspoon Ground black pepper
3 cup Cooked rice
15 ounce Canned black beans
drained and rinsed
11 ounce Canned Mexicanstyle corn
drained
1 md Onion, chopped
1 cup Walnuts, chopped
4 ounce Canned chopped green chilies
One half teaspoon Liquid smoke
One half teaspoon Ground cumin
2 ounce Monterey Jack, shredded
optional
Jalapeno pepper slices

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 One fourth teaspoon salt. Spoon
1 cup rice mixture into each pepper; stand upright in 13 x 9inch 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 One fourth 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 1/4inch 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.

Each serving *without the Monterey Jack cheese* provides: 293 calories;
10.1g protein; 10.4g fat; 43.8g carbohydrate; 5.2g dietary fiber; 0mg
cholesterol; 465mg sodium

Source: "Vegable Rice" from USA Rice Council
Posted to MMRecipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998