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 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 jalapeño peppers
(optional) Jalapeño 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, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13×9-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 jalapeño pepper slices.
Makes 8 servings.
Calories…..282…..Fat…..6 g…..Fiber…..5 g.