Stuffed Pepper With Smoked Corn 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: Walnuts, chopped
4 ounce: Canned chopped green chilies,
1/2 tsp: Liquid smoke,
1/2 tsp: Ground cumin,
2 ounce: 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
Source: "Veg-able Rice" from USA Rice Council
Source from luhu.jp
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
Source: "Veg-able Rice" from USA Rice Council
Source from luhu.jp