Corn and Pepper Cups
|
Yield: 10 servings
Ingredients: 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) 1 can whole kernel corn, drained (8 1/2 ounces) 1⁄2 cup cheddar cheese, shredded Instructions: 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. Places 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. Source: University of Maryland Extension. |
|
|
