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Smoked Corn-stuffed Pepper

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Ingredients Edit

Directions Edit

  1. Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse.
  2. Cook peppers 5 minutes in enough boiling water to cover; drain.
  3. Season inside of peppers with 1 teaspoon salt and black pepper; set aside.
  4. Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining ¼ teaspoon salt.
  5. Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan.
  6. Cover pan with foil; bake at 350°F for 20 minutes.
  7. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
  8. Garnish with jalapeño pepper slices.

Nutritional information Edit

Per serving (Karen's note: the nutritional information obviously does not count the jack cheese, which is an optional ingredient):

  • 293 calories | 10.1g Protein | 10.4g Fat | 43.8g Carbohydrate | 5.2g Dietary fiber | 0mg Cholesterol | 465mg Sodium

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