Smoked Corn Stuffed Peppers

Yield: Makes 8 servings.

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 (optional)
Jalapeno pepper slices for garnish

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 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.

Nutrition Facts
Calories 282
% Daily Value*
Total Fat	10g
Sodium	581mg
Total Carbohydrate	41g
Dietary Fiber	5g
Protein	9g

Photo(s) and recipe(s) courtesy of USA Rice Federation, www.usarice.com