Corn and Pepper Cups

Ingredients

• 5 tbsp Green peppers, cut in half, lengthwise
• 1/2 medium onion Onion, chopped
• 1 piece(s) Garlic, chopped
• 3 cup Cooked brown rice
• 10 cup Diced tomatoes with chiles, undrained
• 15 cup Canned corn, low-sodium (drained)
• 2 tbsp Cheddar cheese, shredded

Instructions

1. Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.
2. Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.
3. Combine rice, tomatoes, corn, and onion mixture. Mix well.
4. Spoon rice mixture into pepper halves. Places on baking sheets coated with cooking spray.
5. Bake at 350 °F for 10 minutes or until hot. Sprinkle with cheese.
6. Bake again at 350 °F for 5 minutes until cheese melts.

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