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Southwestern Pepper Cups

Delicious stuffed peppers that will soon become a staple in your home.

  • 10 Servings
  • $3.00 - $5.99

Ingredients

  • 5 medium green bell pepper, halved and seeded
  • 1/3 cup onion, chopped
  • 1 1/2 garlic clove, chopped
  • 3 cups brown rice, cooked
  • 1 can (10.5 ounces) tomatoes with chilies, diced and undrained
  • 1/2 can (15.2 ounces) low-sodium whole kernel corn, drained
  • vegetable cooking spray
  • 1/3 cup cheese, cheddar, shredded

Steps

1

Wash hands with soap and water.

2

Preheat oven to 350 degrees F.

3

Blanch peppers in boiling water 2 to 3 minutes. Drain. Set aside.

4

Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.

5

Combine rice, tomatoes with chilies, corn, and onion mixture. Mix well.

6

Spoon into pepper halves, place on baking sheet coated with cooking spray.

7

Bake at 350 degrees F for 10 minutes or until hot. Sprinkle with cheese.

8

Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.

Ingredients

Serving Size: 1/2 prepared pepper

NutrientsAmount
Total Calories112
Total Fat2 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0 g
Linoleic Acid0 g
α-Linolenic Acid0 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol4 mg
Carbohydrates21 g
Dietary Fiber3 g
Total Sugars3 g
Added Sugars included0 g
Protein4 g
Minerals
Calcium47 mg
Potassium204 mg
Sodium142 mg
Copper135 mcg
Iron1 mg
Magnesium40 mg
Phosphorus97 mg
Selenium6 mcg
Zinc1 mg
Vitamins
Vitamin A28 mcg RAE
Vitamin B60.3 mg
Vitamin B120 mg
Vitamin C51 mg
Vitamin D0 mcg
Folate16 mcg DFE
Thiamin0.1 mg
Riboflavin0.1 mg
Niacin2 mg

Source:

  • Don’t Play With Your Food: Spring and Summer Cookbook
  • Arizona Nutrition Network