Corn and Pepper Cups

30 min · Serves 10

Based on a recipe from University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 5green peppers
• ½onion
• 1½garlic
• 3 cupscooked brown rice
• 1 candiced tomatoes with chiles
• 1 canlow-sodium canned corn
• ½ cupshredded cheddar cheese

How to cook it

1. Heat your oven to 350 °F.
2. Clean the peppers by removing the seeds and stems, then boil them for 2 to 3 minutes before draining.
3. Sauté the chopped onion and garlic in a skillet over medium-high heat for 3 minutes.
4. In a bowl, combine the cooked rice, tomatoes, corn, and the sautéed onion mixture.
5. Fill the pepper halves with the rice mixture and arrange them on a greased baking sheet.
6. Bake the peppers for 10 minutes until heated through.
7. Top each pepper with the shredded cheese and bake for an additional 5 minutes until the cheese is melted.

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