Try something new with these delicious stuffed peppers. Rice, corn, and cheese make a yummy filling to complement the flavor of the pepper.
| Serves | 4 |
| WIC Food Count | 5+ |
| Calories | 221 |
| Protein | 5.6g |
| Carbohydrate | 36.2g |
| Fat | 6.8g |
| Sodium | 379mg |
| Fiber | 7.5g |
| Calcium | 80mg |
| Iron | 1mg |
How to Make
Ingredients
2 bell peppers (any color), halved and seeded
1 tablespoon vegetable oil
½ cup onion, finely chopped
1 clove garlic, minced
1½ cups brown rice, cooked
½ cup corn
2 cups tomatoes, diced
14 ounce can diced green chilies
¼ cup cheddar cheese, shredded
Preparation
- Place pepper halves in boiling water for 2-3 minutes; drain and set aside.
- Sauté onion and garlic in oil in a large skillet until golden.
- Add rice, tomatoes, green chilies, and corn to the skillet and mix well.
- Spoon mixture into pepper halves and place on a baking sheet coated with cooking spray.
- Bake at 350 degrees for 10 minutes; sprinkle with cheese and bake 5-10 minutes more.
Have any questions?
