Smoked Corn Stuffed Pepper

USA Rice Federation has an excellent and innovative recipe: 
 
                              "Smoked Corn Stuffed Pepper"
 
8            large green peppers
1-1/4 tsp. salt, divided
1      tsp. ground black pepper
3      cups cooked rice
1      15 oz. can black beans, drained and rinsed
1      11 oz. can Mexican-style corn, drained
1      medium onion, chopped
1      cup chopped walnuts
1      4 oz. can chopped green chiles
1/2    tsp. liquid smoke
1/2    tsp. ground cumin
1/2    cup (2 ounces) shredded Monterey Jack cheese (with
          Jalapeno peppers -optional)
        Jalapeno pepper slices for garnish
 
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 tsp. each of salt and black pepper; set aside.
4.  Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and
      remaining 1/4 tsp. salt.
5.  Spoon 1 cup rice mixture into each pepper; stand upright in 13"  X 9" baking          pan.
6.  Cover pan with foil
7.  Bake at 350 degrees 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.
                                            Makes 8 servings
 
For more exciting recipes featuring rice send your e-mail to the USA Rice Information Centre in Canada at rice@barint.on.ca or by phone at
1-800-897-7209 or check for the USA Rice Federation homepage on the WWW.

Source:

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