Corn Stuffed Peppers

Ingredients

• 8 large green peppers
• 1 14 tsp salt divided
• 1 tsp pepper
• 3 c cooked rice
• 1 15 oz can black beans rinsed and drained
• 1 11 oz can Mexican style corn drained
• 1 medium onion chopped
• 1 c chopped walnuts
• 1 4 oz can chopped green chilies
• 12 tsp liquid smoke optional
• 12 tsp cumin
• 12 c shredded Monterey Jack cheese
• jalapeno slices for garnish

Directions

1. Cut thin slice from stem end of each pepper
2. Remove seeds and membranes
3. Rinse
4. Cook peppers in enough boiling water to cover 5 minutes
5. Drain
6. Season inside peppers with 1 teaspoon salt and pepper
7. Set aside