-shredded. (Optional) ----------------------------------GARNISH---------------------------------Jalapeno pepper slices Cut a thin slice from stem end of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with 1 teaspoon salt and black pepper; set aside. Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin and remaining quarter teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13 x 23 cm baking pan. Cover pan with foil; bake at 180ºC . for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices. Microwave Oven Instructions: Cut a thin slice from the stem end of each pepper; remove seeds and membrane and rinse. Season with 1 teaspoon salt and black pepper; set upside down on a paper towel to drain. Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and quarter teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH 2 minutes. Spoon 1 cup mixture into each pepper; place them back in casserole. Pour 1 cm water in bottom of dish. Cover with vented plastic wrap. Microwave on MEDIUM (50% power) for 7 minutes. Uncover and sprinkle cheese on top of each pepper. Microwave on HIGH 1 minute. Garnish with jalapeno pepper slices. Each serving provides: 293 calories 10.1 g. protein 10.4 g. fat 43.8 g. carbohydrate 5.2 g. dietary fiber 0 mg. cholesterol * 465 mg. sodium. [Karen's note: The nutritional information obviously does not count the Jack cheese, which is an OPTIONAL ingredient.]