dinner
Corn and Pepper Cups
Ingredients, directions and serving information for Corn and Pepper Cups.
Original recipe text is provided in English.
Servings: 10
Total time: 40 min
Ingredients
- 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
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- 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. Places on baking sheets coated with cooking spray.
- Bake at 350 °F for 10 minutes or until hot. Sprinkle with cheese.
- Bake for 5 more minutes until cheese melts.
Source-reported nutrition per serving
serving Size1/2 pepper with filling
calories147 calories
protein5g
carbohydrate27g
fat3g
saturated Fat1g
fiber3g
sugar4g
sodium160mg
cholesterol6mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
