Smoked corn stuffed pepper
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Smoked corn stuffed pepper
  Smoked    Corn    Pepper    Vegetarian  
Last updated 6/12/2012 1:23:20 AM. Recipe ID 56354. Report a problem with this recipe.
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      Title: Smoked corn stuffed pepper
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 8 Servings
 
      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  Chopped walnuts
      4 oz Canned chopped green chilies
    1/2 ts Liquid smoke
    1/2 ts Ground cumin
      2 oz Monterey Jack w/jalapenos
           -- shredded.  (Optional)

MMMMM--------------------------GARNISH-------------------------------
           Jalapeno pepper slices
 
  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.
  
  [Karen's note: The nutritional information obviously does not count
  the Jack cheese, which is an OPTIONAL ingredient.]
  




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Recipe ID 56354 (Apr 03, 2005)

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