1 T. vegetable oil
1 small bell pepper, chopped
1 small onion, chopped
1 10 oz. pkg. frozen corn, thawed
1 c. salsa
1 c. chicken broth
1 ½ c. instant rice
4 green bell peppers
¼ c. cheddar cheese, shredded
Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 minutes. Add corn, salsa and broth to pot. Bring to boil over medium heat, about 2 minutes. Remove from heat. Stir rice into pot; cover. Let stand for 5 minutes. Cut bell peppers in half. Remove cores and seeds. Lay the pepper with cut side face up. Spoon rice mixture into bell peppers. Cover with foil and bake in the oven at 350° F for 35-45 minutes. Sprinkle with cheese at very end.
Makes 8 - 1 cup servings.
Nutrition Information: 140 calories; 3 g fat; 0 mg cholesterol; 270 mg sodium; 26 g carbohydrates; 3 g fiber; and 4 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.