These Smoked Corn Stuffed Peppers are a comforting, rustic dish that brings a wonderful smoky depth to a classic vegetarian appetizer. The filling combines fluffy cooked rice, earthy black beans, and sweet corn, all bound together with a hint of liquid smoke and warm cumin. Crunchy chopped walnuts add a pleasant textural contrast, while canned green chilies provide a gentle, traditional kick of heat. The bell peppers themselves act as edible bowls, offering a fresh, crisp counterpoint to the soft, seasoned stuffing. This dish is perfect for potlucks, casual gatherings, or a light yet satisfying main course. It&# 226;ÂÂs easy to prepare using pantry staples and offers a delicious, smoky flavor profile that appeals to both vegetarians and meat-eaters alike.
Smoked Corn Stuffed Pepper
Description
These Smoked Corn Stuffed Peppers are a comforting, rustic dish that brings a wonderful smoky depth to a classic vegetarian appetizer. The filling combines fluffy cooked rice, earthy black beans, and sweet corn, all bound together with a hint of liquid smoke and warm cumin. Crunchy chopped walnuts add a pleasant textural contrast, while canned green chilies provide a gentle, traditional kick of heat. The bell peppers themselves act as edible bowls, offering a fresh, crisp counterpoint to the soft, seasoned stuffing. This dish is perfect for potlucks, casual gatherings, or a light yet satisfying main course. It&# 226;ÂÂs easy to prepare using pantry staples and offers a delicious, smoky flavor profile that appeals to both vegetarians and meat-eaters alike.Ingredients
Directions
-
Preheat your oven to 375ðF (190ðC).
-
Cut the tops off the green peppers and remove the seeds and membranes. Rinse them out and pat dry.
-
Drain and rinse the canned black beans thoroughly.
-
In a large bowl, combine the cooked rice, drained black beans, chopped onion, chopped walnuts, green chilies, liquid smoke, ground cumin, ground black pepper, and half of the salt. Mix well to distribute the ingredients evenly.
-
Place the hollowed peppers upright in a baking dish. If they are wobbly, you can place a small amount of water in the bottom of the dish to help them stand.
-
Spoon the rice and bean mixture into each pepper, packing it down gently to fill them completely.
-
Bake for 25 to 30 minutes, or until the peppers are tender when pierced with a fork.
-
Remove from the oven and let cool for a few minutes before serving. Sprinkle with the remaining salt if desired.
Nutrition Facts
Servings 8
- 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.
