Pepper Cups

Try something new with these delicious stuffed peppers. Rice, corn, and cheese make a yummy filling to complement the flavor of the pepper.

Nutrition Information

Serves: 4

Calories: 221

Protein: 5.6g

Carbohydrate: 36.2g

Fat: 6.8g

Sodium: 379mg

Fiber: 7.5g

Calcium: 80mg

Iron: 1mg

2 bell peppers (any color), halved and seeded

1 tablespoon vegetable oil

½ cup onion, finely chopped

1 clove garlic, minced

1½ cups brown rice, cooked

½ cup corn

2 cups tomatoes, diced

14-ounce can of diced green chilies

¼ cup cheddar cheese, shredded

Place pepper halves in boiling water for 2-3 minutes; drain and set aside.
Sauté onion and garlic in oil in a large skillet until golden.
Add rice, tomatoes, green chilies, and corn to the skillet and mix well.
Spoon mixture into pepper halves and place on a baking sheet coated with cooking spray.
Bake at 350 degrees for 10 minutes; sprinkle with cheese and bake for 5-10 minutes more.

Recipe/Image/Video credit to TexasWIC.org