Smoked Corn Stuffed Pepper Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 large: Green peppers,
1 1/4 tsp: Salt, divided
1 tsp: Ground black pepper,
3 cup: Cooked rice,
15 ounce: Canned black beans, drained and rinsed
11 ounce: Canned Mexican-style corn, drained
1 medium: Onion, chopped
1 cup: Chopped walnuts,
4 ounce: Canned chopped green chilies,
1/2 tsp: Liquid smoke,
1/2 tsp: Ground cumin,
2 ounce: Monterey Jack w/jalapenos, shredded. (Optional)
GARNISH
Jalapeno pepper slices,
Directions:
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.
[Karens 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
Source from luhu.jp
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.
[Karens 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
Source from luhu.jp