Corn Stuffed Peppers - cooking recipe

Ingredients

8 large green peppers
1 1/4 tsp. salt, divided
1 tsp. pepper
3 c. cooked rice
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can Mexican style corn, drained
1 medium onion, chopped
1 c. chopped walnuts
1 (4 oz.) can chopped green chilies
1/2 tsp. liquid smoke (optional)
1/2 tsp. cumin
1/2 c. shredded Monterey Jack cheese
jalapeno slices (for garnish)

Preparation

Cut thin slice from stem end of each pepper.
Remove seeds and membranes.
Rinse.
Cook peppers in enough boiling water to cover 5 minutes.
Drain.
Season inside peppers with 1 teaspoon salt and pepper.
Set aside.