Smoked Corn-stuffed Pepper

Smoked Corn-stuffed Pepper Recipe - Vegetarian Mexican Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8 |

Vegetarian diet

Introduction

This Smoked Corn-stuffed Pepper recipe is a delicious and flavorful dish that is perfect for a vegetarian meal or as a side dish. The combination of black beans, corn, rice, and spices creates a hearty and satisfying filling that is sure to please your taste buds.

History

The origins of this recipe are not clear, but it is likely inspired by traditional Mexican cuisine. Peppers are a staple ingredient in Mexican cooking, and they are often stuffed with a variety of fillings. This recipe puts a unique twist on the classic stuffed pepper by adding smoked corn and other flavorful ingredients.

Ingredients

8 large green peppers
1.25 tsp salt, divided
1 tsp ground black pepper
3 cup cooked rice
1 x 15 oz (425 g) can black beans, drained and rinsed
1 x 11 oz (312 g) can Mexican-style corn, drained
1 medium onion, chopped
1 cup chopped walnuts
1 x 4 oz (113 g) can chopped green chiles
0.5 tsp liquid smoke
0.5 tsp ground cumin
0.5 cup 2 oz (57 g) shredded monterey jack cheese with jalapeno peppers (optional)
jalapeno pepper slices for garnish

How to prepare

Cut a thin slice from the stem end of each pepper, remove the seeds and membranes, and rinse them.
Cook the peppers in enough boiling water to cover for 5 minutes, then drain them.
Season the inside of the peppers with 1 tsp of salt and black pepper, and set them aside.
Combine the rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin, and the remaining 0.25 tsp of salt.
Spoon 1 cup of the rice mixture into each pepper, and stand them upright in a 13x9 inch baking pan.
Cover the pan with foil, and bake it at 350°F (177°C) for 20 minutes.
Remove the cover, sprinkle the peppers with cheese, and cook for an additional 5 minutes or until the cheese is melted.
Garnish with slices of jalapeño pepper.

Variations

For a vegan version, omit the cheese or use a dairy-free alternative.
Add cooked ground beef or turkey to the filling for a meatier dish.
Experiment with different types of beans, such as pinto beans or kidney beans, for a unique flavor.

Cooking Tips & Tricks

Be sure to cook the peppers before stuffing them to ensure that they are tender and easy to eat.

- Feel free to customize the filling with your favorite ingredients, such as different types of beans, vegetables, or spices.

- For a spicier dish, add extra jalapeño peppers or hot sauce to the filling mixture.

- Serve the stuffed peppers with a side of salsa, guacamole, or sour cream for added flavor.

Serving Suggestions

Serve these Smoked Corn-stuffed Peppers with a side of salsa, guacamole, or sour cream for added flavor. They also pair well with a fresh salad or steamed vegetables for a complete meal.

Cooking Techniques

Be sure to cook the peppers before stuffing them to ensure that they are tender and easy to eat.

- Covering the baking pan with foil helps to steam the peppers and cook them evenly.

- Garnish the stuffed peppers with jalapeño slices for a spicy kick.

Ingredient Substitutions

If you don't have liquid smoke, you can use smoked paprika or chipotle powder for a similar flavor.

- Feel free to substitute the walnuts with almonds, pecans, or sunflower seeds for a different texture.

Make Ahead Tips

You can prepare the filling for these Smoked Corn-stuffed Peppers in advance and store it in the refrigerator for up to 2 days. When you're ready to serve, simply stuff the peppers and bake them as directed.

Presentation Ideas

Garnish the stuffed peppers with fresh cilantro, avocado slices, or a dollop of sour cream for a beautiful presentation. Serve them on a bed of lettuce or rice for an elegant touch.

Pairing Recommendations

These Smoked Corn-stuffed Peppers pair well with a variety of dishes, including Mexican rice, grilled vegetables, or a side of refried beans. They also go well with a glass of chilled white wine or a refreshing margarita.

Storage and Reheating Instructions

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a baking dish and cover with foil. Bake at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this recipe contains approximately 350 calories. This dish is a satisfying and filling meal that is perfect for lunch or dinner.

Carbohydrates

Each serving of this Smoked Corn-stuffed Pepper recipe contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

Each serving of this recipe contains approximately 15 grams of fat. The walnuts in the filling provide healthy fats that are good for heart health and can help keep you feeling full.

Proteins

Each serving of this recipe contains approximately 12 grams of protein. Protein is essential for building and repairing tissues in the body, and this dish provides a good amount of protein from the beans and walnuts.

Vitamins and minerals

This Smoked Corn-stuffed Pepper recipe is a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are important for overall health and well-being.

Alergens

This recipe contains walnuts and cheese, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this Smoked Corn-stuffed Pepper recipe is a nutritious and delicious dish that is perfect for a vegetarian meal. It is packed with protein, vitamins, and minerals, making it a healthy and satisfying option for lunch or dinner.

Summary

This Smoked Corn-stuffed Pepper recipe is a delicious and nutritious dish that is perfect for a vegetarian meal. With a flavorful filling of black beans, corn, rice, and spices, these stuffed peppers are sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Smoked Corn-stuffed Pepper. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who was known for her delicious home-cooked meals. As soon as I walked into her kitchen, I was greeted by the mouth-watering aroma of smoked corn and peppers.

Mrs. Jenkins, a sweet elderly woman with a twinkle in her eye, beckoned me over to the stove where she was cooking up a storm. She handed me a pen and a piece of paper and said, "You simply must write down this recipe, my dear. It's a family secret that has been passed down for generations."

I eagerly grabbed the pen and paper and watched as Mrs. Jenkins expertly diced the smoked corn and mixed it with a medley of spices and herbs. She then carefully stuffed the mixture into vibrant red peppers and placed them on a tray to be grilled.

As the peppers sizzled on the grill, I listened intently as Mrs. Jenkins recounted the story of how she learned to make this delectable dish. She explained that the recipe originated from her grandmother, who had learned it from a traveling chef many years ago.

Mrs. Jenkins went on to describe how her grandmother had been a renowned cook in their small town, and how she had always been eager to learn new recipes and techniques. One day, a mysterious chef arrived in town with a cart full of exotic ingredients and spices. Intrigued by his offerings, Mrs. Jenkins' grandmother struck up a conversation with him and soon found herself learning the secrets of his smoked corn-stuffed pepper recipe.

As Mrs. Jenkins spoke, I could see the passion and love she had for cooking reflected in her eyes. It was clear that this recipe held a special place in her heart, just as it did in her grandmother's.

After the peppers had finished grilling, Mrs. Jenkins plated them up and we sat down to enjoy the fruits of her labor. The smoky flavor of the corn paired perfectly with the sweetness of the peppers, creating a harmonious blend of flavors that danced on my taste buds.

As I savored each bite, I knew that this recipe was something truly special. It was not just a dish to be enjoyed, but a story to be passed down through generations. I was grateful to Mrs. Jenkins for sharing this family secret with me, and I knew that I would cherish it for years to come.

From that day on, I made sure to include the smoked corn-stuffed pepper recipe in my own repertoire of dishes. Whenever I cooked it for family and friends, I would tell them the story of how I learned it from Mrs. Jenkins, and how it had been passed down through generations. It became a tradition in our household, a symbol of love and connection that brought us all together around the dinner table.

And so, as I sit here now, writing this story and reminiscing about that fateful day in Mrs. Jenkins' kitchen, I can't help but smile. Cooking has always been a way for me to connect with others, to share stories and create memories that will last a lifetime. And the smoked corn-stuffed pepper recipe will always hold a special place in my heart, a reminder of the joy and love that can be found in a simple dish made with care and passion.