Southwestern Pepper Cups

Ingredients

• 5 medium green bell pepper, halved and seeded — or use red or yellow peppers
• 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

Method

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees F.
3. Blanch peppers in boiling water 2 to 3 minutes.
4. Drain.
5. Set aside.
6. Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.
7. Combine rice, tomatoes with chilies, corn, and onion mixture.
8. Mix well.
9. Spoon into pepper halves, place on baking sheet coated with cooking spray.
10. Bake at 350 degrees F for 10 minutes or until hot.
11. Sprinkle with cheese.
12. Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.