Corn and Pepper Cups
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Ingredients
- 5 medium green peppers (cut in half, lengthwise)
- 1/2 small onion, chopped
- 1 1/2 cloves garlic, chopped
- 3 cups cooked brown rice
- 1 can (10 ounces) diced tomatoes with chiles, undrained
- 1 can (15.2 ounces) low-sodium canned corn, drained
- 1/2 cup cheddar cheese, shredded
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.
- Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.
- Combine rice, tomatoes, corn, and onion mixture. Mix well.
- Spoon rice mixture into pepper halves. Places on baking sheets coated with cooking spray.
- Bake at 350 °F for 10 minutes or until hot. Sprinkle with cheese.
- Bake for 5 more minutes until cheese melts.
Nutrition
| Calories | 134 |
|---|---|
| Protein | 5 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 6 mg |
| Sodium | 154 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Maryland Extension Food Supplement Nutrition Education Program