Serves 10
124 cal · 45 min
Southwestern Pepper Cups
Recipe GLPR737cbe7edbce11
Colorful bell pepper halves filled with seasoned brown rice, corn, and diced tomatoes with chilies, topped with melted cheddar cheese. A vibrant, hearty side dish that brings southwestern flavors to your table with a satisfying mix of vegetables and whole grains.
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Ingredients
5 medium green, red, or yellow bell peppers, halved and seeded
1/3 cup onion, chopped
1 1/2 garlic cloves, chopped
3 cups cooked brown rice
1 can (10.5 ounces) diced tomatoes with chilies, undrained
1/2 can (7.6 ounces) low-sodium whole kernel corn, drained
Vegetable cooking spray
1/3 cup shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Preheat your oven to 350 degrees Fahrenheit.
Fill a large pot with water and bring it to a boil. Carefully place the bell pepper halves into the boiling water and blanch for 2 to 3 minutes to soften them slightly. Remove with a slotted spoon and drain well.
While the peppers blanch, heat a medium skillet over medium-high heat. Add a light drizzle of oil to the pan.
Add the chopped onion and garlic to the heated skillet. Sauté for approximately 3 minutes, stirring occasionally, until the onion becomes soft and translucent.
In a large mixing bowl, combine the cooked brown rice, the can of diced tomatoes with chilies (including the liquid), the drained corn, and the cooked onion-garlic mixture. Stir everything together until well combined.
Coat a large baking sheet with vegetable cooking spray to prevent sticking.
Divide the rice mixture evenly among the pepper halves, spooning it generously into each one. Arrange the filled pepper cups on the prepared baking sheet.
Bake at 350 degrees Fahrenheit for 10 minutes until the filling is heated through.
Carefully remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the top of each pepper cup.
Return the baking sheet to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly and the peppers are tender. Serve hot.
