Corn and Pepper Cups
Use brown rice in this classic stuffed pepper dish to add more whole grains to your meal.
Ingredients
- 5 medium green peppers(cut in half, lengthwise)
- 1/2 small onion, chopped
- 1 1/2 cloves garlic, chopped
- 3 cups cooked brown rice
+ 3 more ingredients
Instructions
1
Wash hands with soap and water.
2
Preheat oven to 350 °F.
3
Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.
4
Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.
5
Combine rice, tomatoes, corn, and onion mixture. Mix well.
6
Spoon rice mixture into pepper halves. Places on baking sheets coated with cooking spray.
7
Bake at 350 °F for 10 minutes or until hot. Sprinkle with cheese.
8
Bake for 5 more minutes until cheese melts.
Nutrition Estimate
186Calories
7gProtein
27gCarbs
5gFat
Per serving • Estimated by Blinner AI