Smoked Corn-stuffed Pepper

Ingredients

 * 8 large green peppers
 * 1¼ teaspoons salt, divided
 * 1 teaspoon ground black pepper
 * 3 cups cooked rice
 * 1 x 15-ounce can black beans, drained and rinsed
 * 1 x 11-ounce can Mexican-style corn, drained
 * 1 medium onion, chopped
 * 1 cup chopped walnuts
 * 1 x 4-ounce can chopped green chiles
 * ½ teaspoon liquid smoke
 * ½ teaspoon ground cumin
 * ½ cup 2 ounces shredded Monterey jack cheese with jalapeno peppers (optional)
 * jalapeno pepper slices for garnish

Directions

 * 1) Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse.
 * 2) Cook peppers 5 minutes in enough boiling water to cover; drain.
 * 3) Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
 * 4) Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining ¼ teaspoon salt.
 * 5) Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan.
 * 6) Cover pan with foil; bake at 350°F for 20 minutes.
 * 7) Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
 * 8) Garnish with jalapeño pepper slices.

Nutritional information
Per serving (Karen's note: the nutritional information obviously does not count the jack cheese, which is an optional ingredient):
 * 293 calories | 10.1g Protein | 10.4g Fat | 43.8g Carbohydrate | 5.2g Dietary fiber | 0mg Cholesterol | 465mg Sodium