A southwestern surprise for a familiar favorite – From cooking.com.
8 large green sweet peppers
3/4 teaspoon salt, divided (1/4 teaspoon and 1/2 teaspoon)
1 t 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
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, crushed (or 1 teaspoon garlic powder)
1/2 cup Monterey Jack cheese, shredded (optional)
Jalapeno pepper slices for garnish (optional)
Preheat oven to 350. 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 13×9-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.