Corn and Pepper Cups
Servings
101/2 pepper each
Ingredients
Instructions
  1. Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.
  2. Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.
  3. Combine rice, tomatoes, corn and onion mixture. Mix well.
  4. Spoon rice mixture into pepper halves. Places on baking sheets coated with cooking spray.
  5. Bake at 350°F for 10 minutes or until hot. Sprinkle with cheese.
  6. Bake again at 350°F for 5 minutes until cheese melts.
Recipe Notes

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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