Stuffed Pepper With Smoked Corn

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Servings: 8 Difficulty: Advanced
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Hearty, smoky stuffed peppers filled with rice, black beans, and corn for a satisfying plant-based meal.
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These Stuffed Peppers with Smoked Corn offer a robust and comforting twist on a classic dish. The filling combines fluffy cooked rice, earthy black beans, and sweet corn infused with a hint of liquid smoke for a rich, savory depth. Crisp walnuts add a delightful texture contrast, while chopped green chilies provide a gentle kick of heat. This dish is entirely vegan and vegetarian, making it perfect for diverse dietary needs. It&# 226;€™s an excellent choice for a hearty lunch, a light dinner, or as a substantial side dish for potlucks and family gatherings. The peppers are tender yet hold their shape, ensuring a satisfying bite in every spoonful. Simple ingredients come together to create a flavorful, home-style meal that feels both rustic and refined.

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Stuffed Pepper With Smoked Corn

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 772.1

Description

These Stuffed Peppers with Smoked Corn offer a robust and comforting twist on a classic dish. The filling combines fluffy cooked rice, earthy black beans, and sweet corn infused with a hint of liquid smoke for a rich, savory depth. Crisp walnuts add a delightful texture contrast, while chopped green chilies provide a gentle kick of heat. This dish is entirely vegan and vegetarian, making it perfect for diverse dietary needs. It’s an excellent choice for a hearty lunch, a light dinner, or as a substantial side dish for potlucks and family gatherings. The peppers are tender yet hold their shape, ensuring a satisfying bite in every spoonful. Simple ingredients come together to create a flavorful, home-style meal that feels both rustic and refined.

Ingredients

Directions

  1. Preheat conventional oven to 350°F (175°C).
  2. Cut a thin slice from the stem end of each green pepper to create a lid.
  3. Remove seeds and white membranes from the inside of each pepper; rinse well and pat dry.
  4. Bring a large pot of water to a boil. Add peppers and cook for 5 minutes to soften slightly.
  5. Drain peppers and set aside to cool slightly.
  6. Season the inside of each pepper with 1 teaspoon of salt and black pepper.
  7. In a large bowl, combine cooked rice, drained black beans, corn, chopped onion, walnuts, green chilies, liquid smoke, cumin, and the remaining 1/4 teaspoon of salt. Mix well.
  8. Spoon approximately 1 cup of the rice mixture into each pepper, packing it down gently.
  9. Stand the stuffed peppers upright in a 13x9-inch baking pan.
  10. Cover the pan tightly with aluminum foil.
  11. Bake at 350°F (175°C) for 20 minutes.
  12. Remove foil from the pan.
  13. Sprinkle shredded Monterey Jack cheese over the top of each pepper, if using.
  14. Return to the oven and bake uncovered for an additional 5 minutes, or until cheese is melted and peppers are tender.
  15. Garnish with jalapeno slices before serving.

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.

Keywords: american, appetizer, baking, beans, black, boiling, canned, cooked, corn, green, ground, microwave, pepper, peppers, rice, salt, smoked, smoking, stuffed, vegan, vegetarian
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