Corn and Pepper Cups

• 5 green peppers (cut in half, lengthwise)
• 1/2 small onion, chopped
• 1 1/2 garlic cloves, chopped
• 3 cups cooked rice
• 1 can diced tomatoes with chiles, undrained (10 1/2 ounces)
• 3/4 can whole kernel corn, drained (12 ounce)
• 1/2 cup cheddar cheese, shredded

Directions:

1. Remove seeds from peppers. Cook in boiling water 2 to 3 minutes. Drain. Set aside.

2. Cook onion and garlic in oil in medium skillet over medium-high heat for 3 minutes.

3. Combine rice, tomatoes, corn and onion mixture. Mix well.

4. Spoon rice mixture into pepper halves. Place on baking sheets coated with cooking spray.

5. Bake at 350°F for 10 minutes or until hot. Sprinkle with cheese.

6. Bake again at 350°F for 5 minutes until cheese melts.