Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Microwave Rice Side Dishes The Rice Council
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large green peppers 1 1/4 teaspoons of salt, divided 1 teaspoon of ground black pepper 3 cups of cooked rice one 15-ounce can of black beans, drained and rinsed one 11-ounce can of Mexican-style corn, drained 1 medium onion, chopped 1 cup of chopped walnuts one 4-ounce can of chopped green chiles 1/2 teaspoon of liquid smoke 1/2 teaspoon of ground cumin 1/2 cup of shredded Monterey Jack cheese 2 ounces of 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, walnuts, 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 350ºF. 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeño pepper slices.
NOTES : 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, chiles, liquid smoke, cumin and 1/4 teaspoon salt in 13×9-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 jalapeño pepper slices.
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