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Southwestern Pepper Cups

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Recipe

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

 

Yield

10 servings

Prep

8 min

Cook

22 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 medium green bell peppers
halved and seeded, or use red or yellow peppers
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cup onions
chopped
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1 ½ clove garlic
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3 cups rice, cooked
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10 ½ ounces tomatoes, canned
diced and undrained with chiles
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8 ½ ounces nonstick cooking spray
drained whole kernel corn
cup cheddar cheese
shredded
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Ingredients

Amount Measure Ingredient Features
5 medium green bell peppers
halved and seeded, or use red or yellow peppers
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79 ml onions
chopped
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1.5 clove garlic
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7.1E+2 ml rice, cooked
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303.5 ml/g tomatoes, canned
diced and undrained with chiles
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245.7 ml/g nonstick cooking spray
drained whole kernel corn
79 ml cheddar cheese
shredded
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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 Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 28564% 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?
 

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