Southwestern Pepper Cups
There are different kinds of pepper cups, they are all very nutritious, a lot of fibire.
Yield
10 servingsPrep
8 minCook
22 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
green bell peppers
halved and seeded, or use red or yellow peppers |
|
| ⅓ | cup |
onions
chopped |
|
| 1 ½ | clove |
garlic
|
|
| 3 | cups |
rice, cooked
|
|
| 10 ½ | ounces |
tomatoes, canned
diced and undrained with chiles |
|
| 8 ½ | ounces |
nonstick cooking spray
drained whole kernel corn |
|
| ⅓ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
green bell peppers
halved and seeded, or use red or yellow peppers |
|
| 79 | ml |
onions
chopped |
|
| 1.5 | clove |
garlic
|
|
| 7.1E+2 | ml |
rice, cooked
|
|
| 303.5 | ml/g |
tomatoes, canned
diced and undrained with chiles |
|
| 245.7 | ml/g |
nonstick cooking spray
drained whole kernel corn |
|
| 79 | ml |
cheddar cheese
shredded |
|
Directions
Wash hands.
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 chiles, corn and onion mixture.
Mix well.
Spoon into pepper halves, place on baking sheet coated with cooking spray.
Bake at 350℉ (180℃) for 10 minutes or until hot.
Sprinkle with cheese.
Bake again at 350℉ (180℃) for 5 to 10 minutes or until hot and cheese melts.
