Stuffed pepper with smoked corn
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Stuffed pepper with smoked corn
  Pepper    Smoked    Corn    Vegetarian  
Last updated 6/12/2012 1:25:20 AM. Recipe ID 59226. Report a problem with this recipe.
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      Title: Stuffed pepper with smoked corn
 Categories: Main dish, Vegetarian
      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  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
 
  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
  




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Recipe ID 59226 (Apr 03, 2005)

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