dinner
Southwestern Pepper Cups
Ingredients, directions and serving information for Southwestern Pepper Cups.
Original recipe text is provided in English.
Servings: 10
Total time: 45 min
Ingredients
- 5 medium green bell pepper, halved and seeded
- 1/3 cup onion, chopped
- 1 1/2 garlic clove, chopped
- 3 cups brown rice, cooked
- 1 can (10.5 ounces) tomatoes with chilies, diced and undrained
- 1/2 can (15.2 ounces) low-sodium whole kernel corn, drained
- vegetable cooking spray
- 1/3 cup cheese, cheddar, shredded
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Blanch peppers 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 with chilies, corn, and onion mixture. Mix well.
- Spoon into pepper halves, place on baking sheet coated with cooking spray.
- Bake at 350 degrees F for 10 minutes or until hot. Sprinkle with cheese.
- Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.
Source-reported nutrition per serving
serving Size1/2 prepared pepper
calories124 calories
protein4g
carbohydrate24g
fat2g
saturated Fat1g
fiber2g
sugar3g
sodium145mg
cholesterol4mg
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.
