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LOCATION: Recipes >> Vegetarian >> Stuffed Peppers 09

Print this Recipe    Stuffed Peppers 09

Smoked Corn Stuffed Peppers (high fiber)

8 large green peppers
1 1/4 teaspoons salt, divided
1 teaspoon ground black pepper
3 cups cooked rice
15-ounce can black beans, drained and rinsed
11-ounce can Mexican-style corn, drained
1 medium onion, chopped
4-ounce can chopped green chiles
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup (2 ounces) shredded low-fat 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,
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. Makes 8 servings.

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