Prep: 25 Mins Cook: 30 Mins
Have your fill of this nutritious combination of ingredients from four categories of the Food Pyramid.

Smoked Corn-Stuffed Peppers


  • 8 large green bell peppers
  • 1 1/4 teaspoon salt, divided
  • 1 teaspoon ground black pepper
  • 3 cups cooked rice
  • 1 can (15-oz.) black beans, drained and rinsed
  • 1 can (11-oz.) Mexican-style corn, drained
  • 1 medium onion, peeled and chopped
  • 1 cup chopped walnuts
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon ground cumin
  • 1/2 cup (2-oz.) shredded Monterey Jack cheese with jalape


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 of the salt and black pepper; set aside.

Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining
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