Side Pannel
Stuffed Pepper with Smoked Corn
Stuffed Pepper with Smoked Corn
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Vegetarian
Ingredients List
- 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
Directions
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
13x9 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
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
13x9 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
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