Corn and Pepper Cups



Makes 10 servings 

5 green peppers (cut in half, lengthwise)

1/2 small onion, chopped

1 1/2 garlic cloves, chopped

3 cups cooked rice

1 can diced tomatoes with chiles, undrained (10 1/2 ounces)

1 can whole kernel corn, drained (8 1/2 ounces)

1/2 cup cheddar cheese, shredded


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. Place 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. 

Nutrition information:


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