Smoked Corn Stuffed Peppers

By Tonya_Speed

NUTRITION per serving: 358 Calories; 13g 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. Points: 7

Ingredients

• 4 large green bell peppers
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups cooked brown rice
• 11 ounces canned black beans, drained and rinsed
• 7 ounces canned Mexican-style corn, drained
• 1/2 cup chopped onion
• 2/3 cup chopped walnuts
• 3 ounces canned diced green chilies
• 1/2 teaspoon liquid smoke (optional)
• 1/2 teaspoon ground cumin
• 1/3 cup shredded Monterey Jack cheese
• Aluminum foil wrap

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Cut a thin slice from the stem end of each bell pepper; remove seeds and membranes; rinse. Steam peppers in boiling water for 5 minutes; drain. Season the insides of the peppers with the salt and black pepper; set aside. Combine cooked rice, beans, corn, onion, walnuts, chilies, liquid smoke and cumin. Spoon 1 cup of the rice mixture into each bell pepper; stand peppers upright in a 13- x 9-inch baking pan; cover with aluminum foil wrap; bake for 20 minutes, or until heated through. Remove foil wrap and sprinkle cheese over peppers; bake for 5 minutes, or until cheese is melted.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure black beans, corn, green chilis and liquid smoke are gluten free.