Smoked Corn Stuffed Pepper

Ingredients:

      8 lg Green peppers

  1 1/4 ts Salt; divided

      1 ts Ground black pepper

      3 c  Cooked rice

     15 oz Canned black beans

           -- drained and rinsed

     11 oz Canned Mexican-style corn drained

      1 md Onion; chopped

      1 c  Chopped walnuts

      4 oz Canned chopped green chilies

    1/2 ts Liquid smoke

    1/2 ts Ground cumin

      2 oz Monterey Jack w/jalapenos

           -- shredded.  (Optional)

GARNISH

Jalapeno pepper slices

Methods:

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.