Corn and Pepper Cups

0
24
  • 5 green peppers (cut in half, lengthwise)
  • 1/2 small onion, chopped
  • 1 1/2 garlic cloves, chopped
  • 3 cups cooked rice
  • 1 can diced tomatoes with chiles, undrained (10 1/2 ounces)
  • 3/4 can whole kernel corn, drained (12 ounce)
  • 1/2 cup cheddar cheese, shredded

Directions:

  1. Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.

  2. Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.

  3. Combine rice, tomatoes, corn and onion mixture. Mix well.

  4. Spoon rice mixture into pepper halves. Place on baking sheets coated with cooking spray.

  5. Bake at 350°F for 10 minutes or until hot. Sprinkle with cheese.

  6. Bake again at 350°F for 5 minutes until cheese melts.

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