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Lynn's
Corn Stuffed Peppers
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 chilies
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers
Jalapeno pepper slices for garnish (optional)
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 13x9-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 jalapeno pepper
slices.
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, chilies, liquid smoke, cumin
and 1/4 teaspoon salt in 13x9-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 jalapeno pepper slices.
If you do nothing else this year...Evolve.
- Lily Tomlin