Smoked Corn Stuffed Pepper
These delicious stuffed peppers are packed with goodness. Make this tasty meatless dish for a change.
Yield
8 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
green bell peppers
|
|
| 1 ¼ | teaspoons |
salt
divided |
|
| 1 | teaspoon |
black pepper
ground |
|
| 3 | cups |
rice
cooked |
|
| 15 | ounces |
black beans
drained and rinsed |
|
| 11 | ounces |
corn
canned, mexican style, drained |
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
walnuts
chopped |
|
| 4 | ounces |
hot chili peppers
green, chopped |
|
| ½ | teaspoon |
liquid smoke
|
*
|
| ½ | teaspoon |
cumin
ground |
|
| 2 | ounces |
monterey jack cheese
shredded, jalapeno pepper flavor |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
green bell peppers
|
|
| 6.3 | ml |
salt
divided |
|
| 5 | ml |
black pepper
ground |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 433.5 | ml/g |
black beans
drained and rinsed |
|
| 317.9 | ml/g |
corn
canned, mexican style, drained |
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
walnuts
chopped |
|
| 115.6 | ml/g |
hot chili peppers
green, chopped |
|
| 2.5 | ml |
liquid smoke
|
*
|
| 2.5 | ml |
cumin
ground |
|
| 57.8 | ml/g |
monterey jack cheese
shredded, jalapeno pepper flavor |
|
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 ¼ 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℉ (180℃). 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 ¼ 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 ¼ 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.
