| 1 | Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. |
| 2 | Cook peppers 5 minutes in enough boiling water to cover; drain. |
| 3 | Season inside of peppers with 1 teaspoon salt and black pepper; set aside. |
| 4 | Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining ?teaspoon salt. |
| 5 | Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 9-inch baking pan. |
| 6 | Cover pan with foil; bake at 350 °F. |
| 7 | For 20 minutes. |
| 8 | Remove cover, sprinkle peppers with cheese. |
| 9 | Cook an additional 5 minutes or until cheese is melted. |
| 10 | Garnish with jalapeno pepper slices. |
| 11 | Microwave oven instructions: cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. |
| 12 | Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. |
| 13 | Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and ?teaspoon salt in 13x9-inch microproof casserole. |
| 14 | Cook on high 2 minutes. |
| 15 | Spoon 1 cup mixture into each pepper; place them back in casserole. |
| 16 | Pour ?inch water in bottom of dish. |
| 17 | Cover with vented plastic wrap. |
| 18 | Microwave on medium (50% power) for 7 minutes. |
| 19 | Uncover and sprinkle cheese on top of each pepper. |
| 20 | Microwave on high 1 minute. |
| 21 | Garnish with jalapeno pepper slices. |
| 22 | Each serving provides: * 293 calories * 10.1 g. |
| 23 | Protein * 10.4 g. |
| 24 | Fat * 43.8 g. |
| 25 | Carbohydrate * 5.2 g. |
| 26 | Dietary fiber * 0 mg. |
| 27 | Cholesterol * 465 mg. |
| 28 | Sodium. |
| 29 | [karen"s note: the nutritional information obviously does not count the jack cheese, which is an optional ingredient.] |
