Corn and Pepper Cups

• 5 green bell peppers, cut in half, lengthwise
• 1/2 yellow onion, chopped
• 1 1/2 clovesgarlic, chopped
• 3 cupsbrown rice, cooked
• 1 candiced tomatoes, undrained
• 1 cancorn, drained
• 1/2 cupcheddar cheese, shredded

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Preheat oven to 350 °F.

3. 3

   Remove seeds from peppers. Cook in a pot of boiling water 2 to 3 minutes. Drain. Set aside.

4. 4

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

5. 5

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

6. 6

   Spoon rice mixture into pepper halves. Places on baking sheets coated with cooking spray.

7. 7

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

8. 8

   Bake for 5 more minutes until cheese melts.