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Southwestern Pepper Cups

Southwestern Pepper Cups

71 Ratings
71 Ratings
Recipe Image
Southwestern Pepper Cups on a plate
Makes: 10 servings
Total Cost: $$$$

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

Ingredients

  • 5 green bell pepper (medium, 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 tomatoes with chilies (10 1/2 ounce, diced and undrained)
  • 1/2 can whole kernel corn, low-sodium (8 1/2 ounce, drained)
  • vegetable cooking spray
  • 1/3 cup cheese, cheddar, shredded

Directions

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

Notes

Source:

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

Nutrition Information

Serving Size: 1/2 prepared pepper, 1/10 of recipe (170g)
Nutrients Amount
Total Calories 112
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 142 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 4 g
Vitamin D 0 mcg
Calcium 47 mg
Iron 1 mg
Potassium 204 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 112
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 4 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 4 g
Minerals
Calcium 47 mg
Potassium 204 mg
Sodium 142 mg
Copper 135 mcg
Iron 1 mg
Magnesium 40 mg
Phosphorus 97 mg
Selenium 6 mcg
Zinc 1 mg
Vitamins
Vitamin A 28 mcg RAE
Vitamin B6 0.3 mg
Vitamin B12 0 mg
Vitamin C 51 mg
Vitamin D 0 mcg
Folate 16 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 3/4 cups
Grains 1/2 ounces

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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025