Southwestern Pepper Cups

Name: Southwestern Pepper Cups
Prep time: 15 min
Cook time: 30 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 5 medium green bell pepper, halved and seeded(or use red or yellow peppers); 1/3 cup onion, chopped; 1 1/2 garlic clove, chopped; 3 cups brown rice, cooked; 1 can (10.5 ounces) tomatoes with chilies, diced and undrained; 1/2 can (15.2 ounces) low-sodium whole kernel corn, drained; vegetable cooking spray; 1/3 cup cheese, cheddar, shredded

AppetizerSide dishMexican⏱ Prep 15 min | Cook 30 minServes 10

By Public

Delicious stuffed peppers that will soon become a staple in your home.

Ingredients

5 medium green bell pepper, halved and seeded(or use red or yellow peppers)
1/3 cup onion, chopped
1 1/2 garlic clove, chopped
3 cups brown rice, cooked

+ 4 more ingredients

Instructions

Wash hands with soap and water.

Preheat oven to 350 degrees F.

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 chilies, corn, and onion mixture. Mix well.

Spoon into pepper halves, place on baking sheet coated with cooking spray.

Bake at 350 degrees F for 10 minutes or until hot. Sprinkle with cheese.

Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.

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Nutrition Estimate

285Calories

9gProtein

38gCarbs

8gFat

Per serving • Estimated by Blinner AI