BROWSE THE COLGIN COOKBOOK

LOW-FAT SMOKED CORN STUFFED PEPPERS

Ingredients:
8 large green peppers
1 and ¼ teaspoon salt, divided
1 teaspoon ground black pepper
3 cups cooked rice
1 (15oz.) can black beans, drained and rinsed
1 (11oz.) can Mexican-style corn, drained
1 medium onion, chopped
1 (4oz.) can chopped green chiles
½ teaspoon COLGIN NATURAL LIQUID SMOKE
½ teaspoon ground cumin
½ cup (2oz.) shredded low-fat Monterey Jack cheese with jalapeno peppers
(optional) Jalapeno pepper slices for garnish

Instructions:
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 ¼ teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13"x9" baking pan. Cover pan with foil; bake at 350F for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices.

Nutritional Information:
Calories:282
Fat:6g
Fiber:5g