Corn and Pepper Cups

MyPlate Kitchen


5 green peppers (cut in half, lengthwise)
1/2 small onion, chopped
1 1/2 garlic cloves, chopped
3 cups cooked brown rice
1 can diced tomatoes with chiles, undrained (10 1/2 ounces)
1 can whole kernel corn, drained (12 ounce)
1/2 cup cheddar cheese, shredded


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


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