Southwestern Pepper Cups
Makes:
10 servings
Delicious stuffed peppers that will soon become a staple in your home.
Ingredients
- 5 medium green bell pepper, 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 (10.5 ounces) tomatoes with chilies, diced and undrained
- 1/2 can (15.2 ounces) low-sodium whole kernel corn, drained
- vegetable cooking spray
- 1/3 cup cheese, cheddar, shredded
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- 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 degrees F for 10 minutes or until hot. Sprinkle with cheese.
- Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.
Notes
Learn more about:
Don’t Play With Your Food: Spring and Summer Cookbook
Arizona Nutrition Network
