Corn and Pepper Cups

Ingredients, directions and serving information for Corn and Pepper Cups.

• 5 medium green peppers
• 1/2 small onion, chopped
• 1 1/2 cloves garlic, chopped
• 3 cups cooked brown rice
• 1 can (10 ounces) diced tomatoes with chiles, undrained
• 1 can (15.2 ounces) low-sodium canned corn, drained
• 1/2 cup cheddar cheese, shredded

1. Wash hands with soap and water.
2. Preheat oven to 350 °F.
3. Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.
4. Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.
5. Combine rice, tomatoes, corn, and onion mixture. Mix well.
6. Spoon rice mixture into pepper halves. Places on baking sheets coated with cooking spray.
7. Bake at 350 °F for 10 minutes or until hot. Sprinkle with cheese.
8. Bake for 5 more minutes until cheese melts.