|
| * Exported from MasterCook *
Smoked Corn Stuffed Pepper
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.
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 358 Calories; 13g Fat (30.5% calories from fat); 15g Protein; 51g Carbohydrate; 9g Dietary Fiber; 6mg Cholesterol; 496mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
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.
Nutr. Assoc. : 0 0 0 0 157 26432 0 0 3575 3962 0 26152 2130706543 2130706543
|
|
