Prep Time:
10 minutes
Cook Time:
25 Minutes
Total Time:
35 Minutes
Servings:
4
Serving Size:
1/2 Bell Pepper
Nutrition Information per serving:
- Calories: 221
- Protein: 5.6g
- Carbohydrate: 36.2g
- Fat: 6.8g
- Sodium: 379mg
- Fiber: 7.5g
- Calcium: 80mg
- Iron: 1mg
Ingredients
- 2 bell peppers (any color), halved and seeded
- 1 tablespoon vegetable oil
- ½ cup onion, finely chopped
- 1 clove garlic, minced
- 1½ cups brown rice, cooked
- ½ cup corn
- 2 cups tomatoes, diced
- 14 ounce can diced green chilies
- ¼ cup cheddar cheese, shredded
Instructions
Preparation:
1. Cut peppers in half and remove seeds.
2. Chop onion, mince garlic, and dice
3. Cook rice per directions to desired tenderness
Cooking:
1. Place pepper halves in boiling water for 2-3 minutes; drain and set aside.
2. Sauté onion and garlic in oil in a large skillet until golden.
3. Add rice, tomatoes, green chilies, and corn to the skillet and mix well.
4. Spoon mixture into pepper halves and place on a baking sheet coated with cooking spray.
5. Bake at 350 degrees for 10 minutes; sprinkle with cheese and bake 5-10 minutes more.