Corn and Pepper Cups



5 green peppers, washed and cut in half lengthwise
½ small onion, chopped
1 ½ garlic cloves, chopped
3 cups cooked rice
1 can (10 ½ ounce) diced and un-drained tomatoes with chilies
1 can (8 ½ ounce) drained whole kernel corn
Vegetable cooking spray
½ cup shredded cheddar cheese

  1. Remove seeds from peppers. Cook in boiling water 2 to 3 minutes.
  2. 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. Place on baking sheet coated with cooking spray.
  6. Bake at 350 degrees for 10 minutes or until hot. Sprinkle with cheese.
  7. Bake again at 350 degrees for 5 minutes until cheese melts.

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