Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories