Southwestern Stuffed Peppers With Rice And Corn

Ingredients

• 2 medium green bell peppers, halved and seeded
• 1 1/2 cups chopped onion
• 3 cloves garlic, chopped
• 1 cup cooked brown rice
• 1/2 can (10.5 oz) tomatoes with chiles, diced and undrained
• 1/2 can (8.5 oz) whole kernel corn, drained
• Vegetable cooking spray
• 1/3 cup shredded cheddar cheese

Method

1. 1 Wash hands. Blanch pepper halves in boiling water for 2-3 minutes, then drain and set aside.
2. 2 Cook onion and garlic in oil in a medium skillet over medium-high heat for 3 minutes.
3. 3 Combine cooked rice, tomatoes with chiles, corn, and the onion mixture in a bowl; mix well.
4. 4 Spoon the filling into the pepper halves. Place on a baking sheet coated with cooking spray.
5. 5 Bake at 350°F for 10 minutes. Sprinkle with shredded cheddar cheese.
6. 6 Bake for another 5-10 minutes until hot and cheese is melted.