Ingredients

• 8 - large green peppers
• 1.25 tsps - salt, divided
• 1 tsp - ground black pepper
• 3 cups - cooked rice
• 15 oz can - black beans, drained and rinsed
• 11 oz can - Mexican - style corn, drained
• 1 - medium onion, chopped
• 1 cup - walnuts, chopped
• 4 - green chillies, chopped
• 1/2 tsp - ground cumin
• 1 - jalapeno pepper, sliced

How to Make Stuffed Capsicum with Corn

• Cut a thin slice from the stem end of each pepper, remove the seeds and membrane, and rinse.
• Season with 1 tsp salt and black pepper, set upside down on a paper towel to drain.
• Combine rice, corn, onion, walnuts, chillies, cumin and 1/4 tsp salt in a 13x9 microwave - safe casserole. Cook on High for 2 mins.
• Spoon the mixture into each of the peppers.
• Return the stuffed pepper to the casserole. Pour 1/4 - inch water in bottom of dish.
• Cover with a vented plastic wrap. Microwave on medium for 7 mins.
• Uncover and sprinkle cheese on top of each pepper.
• Microwave on high 1 min. Garnish with jalapeno pepper slices.