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–+ servings

Stuffed Pepper Cups

Print Recipe
Course Side Dish
Keyword easy, vegetarian, cheap, low-cost, beginner, quick, rice, brown rice, low-calorie, healthy, gluten-free, bell pepper, pepper
Cook Time 20 minutes
Servings 4
Calories 130

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.

Nutrition

Calories: 130kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 92mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 49mg | Calcium: 46mg | Iron: 1mg