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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 large green peppers

  3. 1 1/4 teaspoons salt; divided

  4. 1 teaspoon ground black pepper

  5. 3 cups cooked rice

  6. 15 ounces canned black beans, drained and rinsed

  7. 11 ounces canned mexican-style corn, drained

  8. 1 medium onion -- chopped

  9. 1 cup walnuts -- chopped

  10. 4 ounces canned chopped green chilies

  11. 1/2 teaspoon liquid smoke

  12. 1/2 teaspoon ground cumin

  13. 2 ounces monterey jack shredded-optional

  14. jalapeno pepper slices

Instructions Jump to Ingredients ↑

  1. 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, chilies, 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.

  2. 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, chilies, liquid smoke, cumin and 1/4 teaspoon salt in 13x9 microwave safe 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.

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