Name: Stuffed Pepper with Smoked Corn
Ingredients: 8 lg Green peppers; 1 1/4 ts Salt; divided; 1 ts Ground black pepper; 3 c Cooked rice; 15 oz Canned black beans drained and rinsed; 11 oz Canned Mexican-style corn drained; 1 md Onion, chopped; 1 c Walnuts, chopped; 4 oz Canned chopped green chilies; 1/2 ts Liquid smoke; 1/2 ts Ground cumin; 2 oz Monterey Jack, shredded optional; Jalapeno pepper slices

It's amazing how people can affirm that God is a God of order and absolute precision in everything He does in the natural world, yet believe He unconcerned about the moral world. The scientist in the laboratory operates on the basis that his chemical mixtures are not going to violate a known truth and blow the building to bits. The astronauts who blast off into space count on the absolute immutability and accuracy of scientific laws. If God is a God of law and order in the natural realm, He's not going to say, “Oh, just do your own thing. Believe anything you want.” Such inconsistency is absurd!

John MacArthur

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

INGREDIENTS

8	lg	Green peppers
1 1/4	ts	Salt; divided
1	ts	Ground black pepper
3	c	Cooked rice
15	oz	Canned black beans drained and rinsed
11	oz	Canned Mexican-style corn drained
1	md	Onion, chopped
1	c	Walnuts, chopped
4	oz	Canned chopped green chilies
1/2	ts	Liquid smoke
1/2	ts	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

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