Smoked Corn-stuffed Pepper

Description
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Ingredients

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

Directions
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 13x9-inch baking pan. Cover pan with foil; bake at 350 degrees 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices.