Don't miss another issue…      Subscribe

Southwestern Pepper Cups

 

There are different kinds of pepper cups, they are all very nutritious, a lot of fibire.
41

Yield

10

servings

Prep

8

min

Cook

22

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

5 medium green bell peppers
halved and seeded, or use red or yellow peppers
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
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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed