8 large green, red or yellow bell peppers (or a combination)
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can corn, drained
1 medium onion, chopped
1 cup walnuts, chopped
1 (4 ounce) can green chilies, chopped
1/2 teaspoon liquid smoke
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese

Fill large stockpot with enough water to cover peppers and bring to a boil. Cut the tops off the peppers, removing as little of the pepper as possible. Remove seeds and inner membrane. Blanch peppers in boiling water for 5 minutes, drain and set aside.

Combine rice, beans, corn, onion, walnuts, green chilies, liquid smoke, cumin, salt and pepper and mix well. Spoon 1 cup of rice mixture into each pepper; stand upright in a 9 x 13-inch baking dish. Cover pan with foil and bake at 350 degrees for 20 minutes. Remove foil, sprinkle with cheese and bake another5 minutes or until cheese is melted.
*Substitute crumbled tofu in place of some of the rice to increase the amount of protein.

Makes 8 Servings
Serving Size: 1 stuffed pepper