Southwestern Pepper Cups
Delicious stuffed peppers that will soon become a staple in your home.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 prepared pepper
124
Calories
4g
Protein
24g
Carbs
2g
Fat
2g
Fiber
3g
Sugar
145mg
Sodium
Saturated Fat 1 g · Cholesterol 4 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 bell pepper, halved and seeded
5 medium · or use red or yellow peppers
onion, chopped
1/3 cup
garlic clove, chopped
1 1/2
brown rice, cooked
3 cups
tomatoes with chilies, diced and undrained
1 can (10.5 ounces)
low-sodium whole kernel corn, drained
1/2 can (15.2 ounces)
vegetable cooking spray
cheese, cheddar, shredded
1/3 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 degrees F.
- 3
Blanch peppers 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 with chilies, corn, and onion mixture. Mix well.
- 6
Spoon into pepper halves, place on baking sheet coated with cooking spray.
- 7
Bake at 350 degrees F for 10 minutes or until hot. Sprinkle with cheese.
- 8
Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.
Source: USDA MyPlate Kitchen · Don’t Play With Your Food: Spring and Summer Cookbook Arizona Nutrition Network
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