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Spicy Pepper Cups

  • 2 medium green, red, or yellow peppers, halved, seeded, white membranes removed
  • ¼ cup minced onion (about a quarter of a medium onion)
  • ½ clove garlic, minced
  • 1-½ cups cooked rice (prepare rice according to package instructions)
  • 4 ounces canned whole-kernel corn, drained
  • ¼ cup cheddar cheese, shredded

Place pepper halves in boiling water for 2-3 minutes. Drain; set aside. Cook onion and garlic in oil in large skillet on medium heat for 3 minutes. Add rice, tomatoes with chiles, and corn to onion mixture; mix well. Spoon mixture into pepper halves; place on baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes. Sprinkle with cheese; bake 5-10 minutes until cheese melts. Makes four servings.


Serving Amount: 1 cup
Servings: 4
Calories: 179.7
Protein: 5.3g
Carbohydrate: 33.6g
Fat: 2.9g
Sodium: 250.9mg
Fiber: 1.4g
spicy pepper cups