Ingredients
5 green peppers (cut in half
lengthwise)
1/2 small onion
chopped
1 1/2 cloves garlic
chopped
3 cups cooked brown rice
1 can diced tomatoes with chiles
undrained (10 1/2 ounces)
1 can canned corn
low-sodium (drained
15.2 ounce)
1/2 cup cheddar cheese
shredded
Steps
Wash hands with soap and water.
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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 134 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 6 mg |
| Sodium | 154 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 61 mg |
| Iron | 1 mg |
| Potassium | 238 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Corn and Pepper Cups. Recipe source: University of Maryland Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.