Corn Stuffed Peppers
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A mexican take on corn stuffed peppers, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 8 large green peppers
- 1 1/4 tsp. salt, divided
- 1 tsp. pepper
- 3 c. cooked rice
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (11 oz.) can Mexican style corn, drained
- 1 medium onion, chopped
- 1 c. chopped walnuts
- 1 (4 oz.) can chopped green chilies
- 1/2 tsp. liquid smoke (optional)
- 1/2 tsp. cumin
- 1/2 c. shredded Monterey Jack cheese
- jalapeno slices (for garnish)
Method
Cut thin slice from stem end of each pepper.
Remove seeds and membranes.
Rinse.
Cook peppers in enough boiling water to cover 5 minutes.
Drain.
Season inside peppers with 1 teaspoon salt and pepper.
Set aside.
Rate:
