Smoked Corn Stuffed Peppers
Description
These Smoked Corn Stuffed Peppers are a comforting, plant-based meal that balances earthy and sweet flavors beautifully. The crisp-tender green peppers serve as edible bowls for a robust filling of fluffy cooked rice, protein-rich black beans, and sweet corn. A touch of liquid smoke adds a campfire-like aroma without the need for a smoker, while cumin and jalapeño cheese (or a vegan alternative) provide warmth and zing. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a light lunch.Directions
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Preheat oven to 375°F (190°C).
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Cut the tops off the green peppers and remove seeds and membranes.
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If peppers are large and hollow, trim the bottoms slightly so they stand upright.
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In a large bowl, combine cooked rice, drained black beans, drained corn, chopped onion, chopped walnuts, chopped green chilies, liquid smoke, ground cumin, 1/4 teaspoon salt, and ground black pepper.
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Stir until all ingredients are evenly distributed.
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Spoon the mixture firmly into the hollowed peppers, filling them to the top.
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Place filled peppers in a baking dish.
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Sprinkle shredded Monterey Jack cheese over the top of each pepper.
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Bake for 25-30 minutes, or until peppers are tender-crisp and cheese is melted and bubbly.
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Let cool for 5 minutes before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 772.1kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 6111.3mg255%
- Total Carbohydrate 150.4g51%
- Dietary Fiber 37.7g151%
- Sugars 6.0g
- Protein 40.2g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
