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Spicy Pepper Cups
Number of servings: 4. Serving size: 1 cup Ingredients: 2 medium green, red, or yellow bell peppers, halved, seeded, and white membranes removed, ¼ cup minced onion, ½ clove garlic, minced, 1 tablespoon vegetable oil, 1 ½ cups cooked brown rice (prepare rice according to package instructions), 1 can (10 ounces) tomatoes with chilies, 4 ounces canned whole-kernel corn, drained, ¼ cup cheddar cheese, shredded, Non-stick cooking spray.
Instructions: Place pepper halves in boiling water for 2-3 minutes. Drain and set aside. Cook onion and garlic in oil in a large skillet on medium heat for 3 minutes. Add rice, tomatoes with chilies, and corn to onion mixture. Mix well. With a spoon mixture into pepper halves. Place pepper halves on a baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes. Sprinkle pepper halves with cheese. Bake for 5-10 minutes or until cheese melts.
Nutrition Facts: Calories: 157, Carbohydrate: 28 grams (g), Protein: 5g, Fat: 3g, Fiber: 3g Sodium: 91 milligrams (mg), Cholesterol: 7 mg.