Southwestern Pepper Cups
There are different kinds of pepper cups, they are all very nutritious, a lot of fibire. 41
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Ingredients
| 5 | medium |
green bell peppers
halved and seeded, or use red or yellow peppers |
|
| ⅓ | cup |
onions
chopped |
|
| 1 ½ | clove |
garlic
|
|
| 3 | cups |
rice, cooked
|
|
| 10 ½ | ounces |
tomatoes, canned
diced and undrained with chiles |
|
| 8 ½ | ounces |
nonstick cooking spray
drained whole kernel corn |
|
| ⅓ | cup |
cheddar cheese
shredded |
Directions
Wash hands.
Blanch peppers in boiling water 2 to 3 minutes. Drain. Set aside.
Cook onion and garlic in oil in medium skillet over medium high heat for 3 minutes.
Combine rice, tomatoes with chiles, corn and onion mixture.
Mix well.
Spoon into pepper halves, place on baking sheet coated with cooking spray.
Bake at 350℉ (180℃) for 10 minutes or until hot.
Sprinkle with cheese.
Bake again at 350℉ (180℃) for 5 to 10 minutes or until hot and cheese melts.
Nutrition Facts
Serving Size 172g (6.1 oz)Amount per Serving
Calories 28564% of calories from fat
% Daily Value *
Total Fat 20g
31%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 4mg
1%
Sodium 85mg
4%
Total Carbohydrate
8g
8%
Dietary Fiber 2g
6%
Sugars g
Protein
6g
Vitamin A 6%
•
Vitamin C 86%
Calcium 5%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
