Southwestern Pepper Cups
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Ingredients
- 5 green bell pepper (medium, halved and seeded, or use red or yellow peppers)
- 1/3 cup onion (chopped)
- 1 1/2 garlic clove (chopped)
- 3 cups brown rice, cooked
- 1 can tomatoes with chilies (10 1/2 ounce, diced and undrained)
- 1/2 can whole kernel corn, low-sodium (8 1/2 ounce, drained)
- vegetable cooking spray
- 1/3 cup cheese, cheddar, shredded
Instructions
- Wash hands with soap and water.
- Blanch peppers 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 with chilies, corn, and onion mixture. Mix well.
- Spoon into pepper halves, place on baking sheet coated with cooking spray.
- Bake at 350 °F for 10 minutes or until hot. Sprinkle with cheese.
- Bake again at 350 °F for 5 to 10 minutes or until hot and cheese melts.
Nutrition
| Calories | 112 |
|---|---|
| Protein | 4 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 142 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Don’t Play With Your Food: Spring and Summer Cookbook Arizona Nutrition Network