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Smoked Corn Stuffed Pepper

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Smoked Corn Stuffed Pepper

These delicious stuffed peppers are packed with goodness. Make this tasty meatless dish for a change.

 

Yield

8 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 large green bell peppers
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1 ¼ teaspoons salt
divided
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1 teaspoon black pepper
ground
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3 cups rice
cooked
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15 ounces black beans
drained and rinsed
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11 ounces corn
canned, mexican style, drained
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1 medium onions
chopped
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1 cup walnuts
chopped
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4 ounces hot chili peppers
green, chopped
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½ teaspoon liquid smoke
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½ teaspoon cumin
ground
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2 ounces monterey jack cheese
shredded, jalapeno pepper flavor
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Ingredients

Amount Measure Ingredient Features
8 large green bell peppers
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6.3 ml salt
divided
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5 ml black pepper
ground
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7.1E+2 ml rice
cooked
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433.5 ml/g black beans
drained and rinsed
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317.9 ml/g corn
canned, mexican style, drained
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1 medium onions
chopped
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237 ml walnuts
chopped
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115.6 ml/g hot chili peppers
green, chopped
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2.5 ml liquid smoke
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2.5 ml cumin
ground
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57.8 ml/g monterey jack cheese
shredded, jalapeno pepper flavor
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 354g (12.5 oz)
Amount per Serving
Calories 47722% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 617mg 26%
Total Carbohydrate 27g 27%
Dietary Fiber 10g 39%
Sugars g
Protein 31g
Vitamin A 15% Vitamin C 246%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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