Overhead shot of 6 Smoked Corn Stuffed Peppers on a serving platter.

Smoked Corn Stuffed Pepper

  • Servings
    8

Ingredients

  • 8 large green peppers
  • 1¼ 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 walnuts, chopped
  • 1 (4-ounce) can chopped green chilies
  • ½ teaspoon liquid smoke
  • ½ teaspoon ground cumin
  • ½ cup monterey jack cheese with jalapeno peppers, shredded (optional)
  • jalapeno pepper slices, for garnish

Directions

  • Pre-heat oven to 350 degrees.
  • 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, chilies, 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 for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
  • Garnish with jalapeno pepper slices.

Nutrition Facts

  • Calories 282
  • Total Fat 10g
  • Sodium 581mg
  • Carbohydrates 41g
  • Dietary Fiber 5g
  • Protein 9g