*  Exported from  MasterCook  *

                        SMOKED CORN STUFFED PEPPER

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main dish                        Vegetarian
                Ovo-lacto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       lg           Green peppers
   1 1/4   ts           Salt -- divided
   1       t            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)
                        -----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.]
  
  Source: "Veg-able Rice"
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 


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