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Low Fat Smoked Corn Stuffed Peppers (high fiber)
8 large green peppers
1-1/4 teaspoons salt, divided
1 teaspoon ground black pepper
3 cups cooked rice
1 15-ounce can black beans, drained and rinsed
1 11-ounce can Mexican-style corn, drained
1 medium onion, chopped
1 4-ounce can chopped green chiles
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup (2 ounces) shredded low-fat Monterey Jack cheese with jalapeno peppers
(optional) Jalapeno pepper slices for garnish
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 salt and black pepper; set aside. Combine rice, beans, corn, onion, chiles, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan. Cover pan with foil; bake at 350 degrees 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices.
Makes 8 servings.
Calories.....282.....Fat.....6 g.....Fiber.....5 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
