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
Corn and Pepper Cups
Servings: 10
Ingredients:
Directions:
- Remove seeds from peppers. Cook in boiling water 2 to 3 minutes.
- Drain. Set aside.
- Cook onion and garlic in oil in medium skillet over medium high heat for 3 minutes.
- Combine rice, tomatoes, corn and onion mixture. Mix well.
- Spoon rice mixture into pepper halves. Place on baking sheet coated with cooking spray.
- Bake at 350 degrees for 10 minutes or until hot. Sprinkle with cheese.
- Bake again at 350 degrees for 5 minutes until cheese melts.
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Corn and Pepper Cups
Servings: 10
Ingredients:
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
Directions:
- Remove seeds from peppers. Cook in boiling water 2 to 3 minutes.
- Drain. Set aside.
- Cook onion and garlic in oil in medium skillet over medium high heat for 3 minutes.
- Combine rice, tomatoes, corn and onion mixture. Mix well.
- Spoon rice mixture into pepper halves. Place on baking sheet coated with cooking spray.
- Bake at 350 degrees for 10 minutes or until hot. Sprinkle with cheese.
- Bake again at 350 degrees for 5 minutes until cheese melts.
Nutrition Facts
10 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 150 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 240mg | 10% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 3g | 11% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 78mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 244mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.