Smoked Corn-stuffed Pepper

== Ingredients ==
* 8 large green peppers
* 1¼ teaspoons salt, divided
* 1 teaspoon ground black pepper
* 3 cups cooked rice
* 1 x 15-ounce can black beans, drained and rinsed
* 1 x 11-ounce can Mexican-style corn, drained
* 1 medium onion, chopped
* 1 cup chopped walnuts
* 1 x 4-ounce can chopped green chiles
* ½ teaspoon liquid smoke
* ½ teaspoon ground cumin
* ½ cup 2 ounces shredded Monterey jack cheese with jalapeno peppers (optional)
* jalapeno pepper slices for garnish
== Directions ==
# 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 ¼ teaspoon salt.
# Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan.
# Cover pan with foil; bake at 350°F for 20 minutes.
# Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
# Garnish with jalapeño pepper slices.
== Nutritional information ==
Per serving (Karen's note: the nutritional information obviously does not count the jack cheese, which is an optional ingredient): 
* 293 calories | 10.1g Protein | 10.4g Fat | 43.8g Carbohydrate | 5.2g Dietary fiber | 0mg Cholesterol | 465mg Sodium
Category:Black bean Recipes
Category:Chile pepper Recipes
Category:Corn Recipes
Category:Green bell pepper Recipes
Category:Jack cheese Recipes
Category:Rice Recipes
Category:Vegetarian Main Dish Recipes
Category:Walnut Recipes