Corn and Pepper Cups

Ingredients

• 5 medium green peppers — cut in half, lengthwise
• 1/2 small onion, chopped
• 1 1/2 cloves garlic, chopped
• 3 cups cooked brown rice
• 1 can (10 ounces) diced tomatoes with chiles, undrained
• 1 can (15.2 ounces) low-sodium canned corn, drained
• 1/2 cup cheddar cheese, shredded

Method

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