Free Recipe Stuffed Pepper with Smoked Corn

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Stuffed Pepper with Smoked Corn Recipe

8 lg Green peppers
1-1/4 ts Salt; divided
1 ts 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 Walnuts, chopped
4 oz Canned chopped green chilies
1/2 ts Liquid smoke
1/2 ts Ground cumin
2 oz Monterey Jack, shredded
-optional
Jalapeno pepper slices

Stuffed Pepper with Smoked Corn Preparation

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 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 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 1/4 teaspoon salt in 13×9 microproof casserole. Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper. Return stuffed pepper to the casserole. Pour 1/4-inch 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: Veg-able Rice from USA Rice Council Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

Cooking Temperature:

Recipe Serves: 8

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