Southwestern Pepper Cups

Name: Southwestern Pepper Cups
Yield: 10 servings
Ingredients: 5 medium green bell pepper, halved and seeded (or use red or yellow peppers); 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

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

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes

10 servings

Ingredients

5 medium green bell pepper, halved and seeded (or use red or yellow peppers)
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

Directions

Wash hands with soap and water.
Preheat oven to 350 degrees F.
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 chilies, corn, and onion mixture. Mix well.
Spoon into pepper halves, place on baking sheet coated with cooking spray.
Bake at 350 degrees F for 10 minutes or until hot. Sprinkle with cheese.
Bake again at 350 degrees F for 5 to 10 minutes or until hot and cheese melts.

Notes

Learn more about: Bell Peppers Onions Garlic Tomatoes Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.