Stuffed Pepper Cups
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Ingredients
- 2 medium green, red, or yellow peppers (halved, seeded, membranes removed)
- 4 oz. canned whole-kernel corn
- 1/4 cup onion (minced)
- 1/2 clove garlic (minced)
- 1 1/2 cups cooked brown rice
- 1/4 cup low fat cheddar cheese (shredded)
Instructions
- Place pepper halves in boiling water for 2-3 minutes. Drain; set aside.
- Cook onion and garlic in oil in large skillet on medium heat for 3 minutes.
- Add rice and corn to onion mixture; mix well.
- Spoon mixture into pepper halves; place on baking sheet coated with cooking spray.
- Bake at 350°F for 10 minutes. Sprinkle with low fat cheese; bake 5-10 minutes until cheese melts.
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