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 shredded Monterey Jack cheese
2 ounces jalapeño peppers (optional)
Jalapeño pepper slices, for garnish
Servings: 8
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 × 9-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 jalapeño pepper slices.



Notes: Microwave Oven Instructions
Cut a thin slice from stem end of each pepper; remove seeds and membranes 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 13×9-inch casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalapeño pepper slices.