INGREDIENTS

INSTRUCTIONS

GARNISH
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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