Recipe - Southwestern Pepper Cups

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Southwestern Pepper Cups

Ingredients

5 Red, yellow, or green peppers (medium), halved and seeded

1/3 cup Onion, minced

1 clove Garlic, minced

1-1/2 teaspoons Olive oil

3 cups Cooked rice

1 can (10.5 oz) Tomatoes with chiles, diced and undrained

1 can (8.5 oz) Whole kernel corn, drained

Vegetable cooking spray

1/3 cup Cheddar cheese, shredded

Directions

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 3 minutes. Combine rice, tomatoes with chiles, corn, and onion mixture; mix well. Spoon 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 to 10 minutes or until hot and cheese melts. Makes 10 servings.

Nutritional Information

131 calories; 2 g fat; 16% percent of calories from fat; 4 mg cholesterol; 2 g fiber; 78 mg sodium

Produce Marketing Association

United Fresh Fruit & Vegetable Association

California Strawberry Commission

Western Growers Association

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