Corn and Pepper Cups
Use brown rice in this classic stuffed pepper dish to add more whole grains to your meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 pepper with filling
147
Calories
5g
Protein
27g
Carbs
3g
Fat
3g
Fiber
4g
Sugar
160mg
Sodium
Saturated Fat 1 g · Cholesterol 6 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
green peppers
5 medium · cut in half, lengthwise
onion, chopped
1/2 small
garlic, chopped
1 1/2 cloves
cooked brown rice
3 cups
diced tomatoes with chiles, undrained
1 can (10 ounces)
low-sodium canned corn, drained
1 can (15.2 ounces)
cheddar cheese, shredded
1/2 cup
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.
Source: USDA MyPlate Kitchen · University of Maryland Extension Food Supplement Nutrition Education Program
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