Smoked Corn Stuffed Pepper

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 13×9-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.