Smoked corn stuffed pepper

 
                         SMOKED CORN STUFFED PEPPER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish                        Vegetarian
                 Ovo-lacto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       lg           Green peppers
    1 1/4   ts           Salt -- divided
    1       t            Ground black pepper
    3       c            Cooked rice
   15       oz           Canned black beans
                         -- drained and rinsed
   11       oz           Canned Mexican-style corn
                         -- drained
    1       md           Onion -- chopped
    1       c            Chopped walnuts
    4       oz           Canned chopped green chilies
      1/2   ts           Liquid smoke
      1/2   ts           Ground cumin
    2       oz           Monterey Jack w/jalapenos
                         -- shredded.  (Optional)
                         -----GARNISH-----
                         Jalapeno pepper slices
 
   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 350 degrees F. 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-inch microproof 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 (50% power) for 7
   minutes.  Uncover and sprinkle cheese on top of each pepper.
   Microwave on HIGH 1 minute.  Garnish with jalapeno pepper slices.
   
   Each serving provides:
   * 293 calories
   * 10.1 g. protein
   * 10.4 g. fat
   * 43.8 g. carbohydrate
   * 5.2 g. dietary fiber
   * 0 mg. cholesterol
   * 465 mg. sodium.
   
   [Karen's note: The nutritional information obviously does not count
   the Jack cheese, which is an OPTIONAL ingredient.]
   
   Source: "Veg-able Rice"
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
 
 
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