Corn and Pepper Cups
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Serves10 (1/2 pepper each)
SWAP ScoreWhat's this?
Ingredients
- 5 green peppers, cut in half lengthwise
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3 cups rice, brown, cooked
- 1 10.5-ounce can diced tomatoes with chiles, undrained
- 12 ounces corn, frozen, thawed and drained
- 1/2 cup cheddar cheese, shredded
Directions
- 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 again at 350°F for 5 minutes until cheese melts.
Recipe Tips
Top with cucumber yogurt dip or other favorite creamy topping.
Nutrition Facts
Corn and Pepper Cups
Amount Per Serving (1/2 pepper eachg)
Calories 147
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 77mg
3%
Potassium 306mg
9%
Total Carbohydrates 27g
9%
Dietary Fiber 3g
12%
Sugars 5g
Protein 5g
10%
Vitamin A
12%
Vitamin C
92%
Vitamin D0%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
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