- 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
- 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 ¼ teaspoon salt.
- Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan.
- Cover pan with foil; bake at 350°F for 20 minutes.
- Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
- Garnish with jalapeño pepper slices.
Nutritional information Edit
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
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