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Stuffed Capsicum With Corn
Method
- Cut a thin slice from the stem end of each pepper, remove seeds and membrane and rinse.
- Season with 1 teaspoon salt and black pepper, set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, cumin and 1/4 teaspoon salt in 13x9 microproof casserole.
- Cook on HIGH 2 mins. Spoon 1 cup mixture into each pepper.
- Return stuffed pepper to the casserole. Pour 1/4-inch water in bottom of dish.
- Cover with vented plastic wrap. Microwave at MEDIUM (50% power) for 7 mins.
- Uncover and sprinkle cheese on top of each pepper.
- Microwave on HIGH 1 min. Garnish with jalapeno pepper slices.
Ingredients:
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
8 large green peppers
1 1/4 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
15 oz canned black beans - drained and, rinsed
11 oz canned mexican-style corn - drained
1 medium onion, chopped
1 cup walnuts, chopped
4 pcs chopped green chilies
1/2 tsp ground cumin
1 jalapeno pepper slices
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