Ingredients:

• 8 – large green peppers
• 1.25 tsps – salt, divided
• 1 tsp – ground black pepper
• 3 cups – cooked Rice
• 15 oz can – black beans, drained and rinsed
• 11 oz can – Mexican – style corn, drained
• 1 – medium onion, chopped
• 1 cup – walnuts, chopped
• 4 – green chillies, chopped
• 1/2 tsp – ground cumin
• 1 – jalapeno pepper, sliced

Method:

1. Cut a thin slice from the stem end of each pepper, remove the seeds and membrane, and rinse.
2. Season with 1 tsp salt and black pepper, set upside down on a paper towel to drain.
3. Combine rice, corn, onion, walnuts, chillies, cumin and 1/4 tsp salt in a 13×9 microwave – safe casserole. Cook on High for 2 mins.
4. Spoon the mixture into each of the peppers.
5. Return the stuffed pepper to the casserole. Pour 1/4 – inch water in bottom of dish.
6. Cover with a vented plastic wrap. Microwave on medium for 7 mins.
7. Uncover and sprinkle cheese on top of each pepper.
8. Microwave on high 1 min. Garnish with jalapeno pepper slices.

Recipe courtesy of Barkha Java