---------- Recipe via Meal-Master (tm) v8.02
 
       Title: SMOKED CORN STUFFED PEPPER
  Categories: Main dish, Vegetarian, Ovo-lacto
       Yield: 8 servings
 
       8 lg Green peppers                       1 md Onion; chopped
   1 1/4 ts Salt; divided                       1 c  Chopped walnuts
       1 ts Ground black pepper                 4 oz Canned chopped green
  chilies
       3 c  Cooked rice                       1/2 ts Liquid smoke
      15 oz Canned black beans                1/2 ts Ground cumin
            -- drained and rinsed               2 oz Monterey Jack
  w/jalapenos
      11 oz Canned Mexican-style corn                -- shredded.  (Optional)
            -- drained                   
 
 ----------------------------------GARNISH----------------------------------
            Jalapeno pepper slices        
 
   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 x 9-inch baking pan. Cover pan with foil; bake at 350
   degrees F. for 20 minutes. Remove cover, sprinkle peppers with cheese.
  Cook
   an additional 5 minutes or until cheese is melted. Garnish with jalapeno
   pepper slices.
  
   Microwave Oven Instructions: Cut a thin slice from the stem end of each
   pepper; remove seeds and membrane 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
   13x9-inch microproof 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
   (50% power) for 7 minutes. Uncover and sprinkle cheese on top of each
   pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices.
  
   Each serving provides: * 293 calories * 10.1 g. protein * 10.4 g. fat *
   43.8 g. carbohydrate * 5.2 g. dietary fiber * 0 mg. cholesterol * 465 mg.
   sodium.
  
   [Karen’s note: The nutritional information obviously does not count the
   Jack cheese, which is an OPTIONAL ingredient.]
  
   Source: “Veg-able Rice” Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
 
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