Smoked Corn Stuffed Pepper

Recipe Ingredients

8		Green peppers (large)
1 1/4 teaspoons	6.3ml	Salt - divided
1 teaspoon	5ml	Ground black pepper
3 cups	480g / 16oz	Cooked rice
15 oz	426g	Canned black beans - - drained and rinsed
11 oz	312g	Canned style-style corn - - drained
1 oz	28g	Onion - chopped (medium)
1 cup	146g / 5.1oz	Chopped walnuts
4 oz	113g	Canned chopped green chilies
1/2 teaspoon	2.5ml	Liquid smoke
1/2 teaspoon	2.5ml	Ground cumin
2 oz	56g	Monterey Jack w/jalapenos - - shredded. (option
		Garnish
		Jalapeno pepper slices

Recipe 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 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.

Source:
Tom Grebe

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