Stuffed Pepper With Smoked Corn

We have found it important not to enter the family worship time with rigid expectations and a rigid plan. We want an atmosphere of freedom, where our teenagers feel free to ask questions, verbalize doubts, express confusion, debate applications, and try to draw inferences and applications, all without the fear of being silenced, rebuked, or ridiculed. We want the truth to connect, to convict, and to capture our teenagers, so we are in no hurry. We want to give them time to understand and the Spirit time to work. This time is for them. We have no expectations about the amount of material we cover and our goal is not to get our teenagers to agree with us. The goal is to stimulate in them a hunger for God, so we want to be relaxed, patient, and creative.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dish, Vegetarian	8	Servings

INGREDIENTS

8		Green peppers
1 1/4	t	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		Onion, chopped
1	c	Walnuts, chopped
4	oz	Canned chopped green chilies
1/2	t	Liquid smoke
1/2	t	Ground cumin
2	oz	Monterey Jack, shredded
		optional
		Jalapeno pepper slices

INSTRUCTIONS

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
Source: "Veg-able Rice" from USA Rice Council Posted to MM-Recipes
Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

A Message from our Provider:

“A Clear Conscience Makes a Soft Pillow”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 292 Calories From Fat: 76 Total Fat: 13.3g Cholesterol: 10.6mg Sodium: 656.8mg Potassium: 1219.1mg Carbohydrates: 69.9g Fiber: 9.8g Sugar: 5.8g Protein: 11.8g