A southwestern surprise for a familiar favorite – From cooking.com.
- 8 large green sweet peppers
- ¾ teaspoon salt, divided
- 1 teaspoon ground black pepper
- 3 cups cooked brown rice
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (11 oz.) can corn, Mexican-style or regular, drained
- 1 large onion, chopped
- 1 jalapeno, minced fine
- ½ teaspoon liquid smoke
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cloves garlic, crushed (or 1 teaspoon garlic powder)
- ½ cup Monterey Jack cheese, shredded (optional)
- Jalapeno pepper slices for garnish (optional)
- Preheat oven to 350°F. Cut a plug from stem end of each green pepper, remove seeds and white membranes, rinse.
- Cover peppers 5 minutes in boiling water, drain.
- Mixing 1/2 teaspoon salt with 1 teaspoon black pepper and 1 teaspoon onion powder, season inside of peppers with 1/8 of the mixture, set aside.
- Combine rice, beans, corn, onion, jalapeno, liquid smoke, cumin and remaining 1/4 teaspoon salt.
- Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan.
- Cover pan with foil; bake for 20 minutes.
- Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted.
- Garnish with jalapeno pepper slices if desired.