• 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.