Stuffed Pepper With Smoked Corn
| 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
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Nutrition (calculated from recipe ingredients)
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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