Southwestern Pepper Cups
Serves 10
Published in: Houston Chronicle
5 medium red bell peppers -- stemmed, halved lengthwise and seeded
1 1/2 teaspoons olive oil
1/3 cup minced onion
1 garlic clove -- minced
3 cup cooked rice
1 can tomatoes with chiles -- diced and undrained
1 can whole-kernel corn -- drained (8.5 oz)
1/3 cup shredded Cheddar cheese
Preheat the oven to 350 degrees. Lightly coat a baking sheet with cooking
spray. Blanch the peppers in boiling water for 2 to 3 minutes. Drain, set
aside. Halve. Heat the oil in a medium skillet. Add onion and garlic, and
saute over medium heat until onion has softened somewhat. Mix the rice,
tomatoes, corn and onion mixture. Spoon into the pepper halves; arrange on
the prepared baking sheet. Sprinkle with cheese. Bake for about 10
minutes or until peppers are hot and the cheese is melted and bubbly.
Makes 10 servings.
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