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Stuffed Pepper Cups

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Course: Side Dish, Dinner
Cook Time: 20 minutes
Servings: 4


  • 2 medium green, red, or yellow peppers (halved, seeded, white membranes removed)
  • 4 oz. of canned whole-kernel corn
  • 1/4 cup minced onion (about a quarter of a medium onion)
  • 1/2 clove garlic (minced)
  • 1 1/2 cups cooked brown rice
  • 1/4 cup low fat cheddar cheese (shredded)
  • Cooking spray


  • 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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