Southwestern Pepper Cups
Recipes America
Southwestern Pepper Cups
Recipes America
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5 medium red, yellow or green bell peppers, halved and seeded 1/3 cup onion, minced 1 clove garlic, minced 1 1/3 teaspoon olive oil 3 cups cooked rice 1 can (10.5 ounces) tomatoes with chiles, diced and undrained 1 can (8.5 ounces) whole kernel corn, drained vegetable cooking spray 1/3 cup cheddar cheese, shredded Directions: Blanch peppers in boiling water 2 to 3 minutes. Drain and set aside. Cook onion and garlic in oil in a medium skillet over medium high heat, 3 minutes. Combine rice, tomatoes with chiles, corn and onion mixture, mix well. Spoon into pepper halves; place on baking sheet coated with cooking spray. Bake at 350°F for 10 minutes, or until hot. Sprinkle with cheese. Bake again at 350°F for 5 to 10 minutes, or until hot and cheese is melted. Serves 10.
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