1 T. vegetable oil
1 bell pepper, small, chopped
1 onion, small, chopped
1 pkg. frozen corn, thawed (10 oz)
1 c. salsa
1 c. chicken broth, low sodium
1 ½ c. instant brown rice
4 green bell peppers
¼ c. cheddar cheese, reduced fat, 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. Sprinkle with cheese.
You may also bake, covering with foil and bake in the oven at 350° F for 35-45 minutes. Sprinkle with cheese at very end if baking.
Makes 8 servings.
Nutrition Information: 140 calories; 3 g fat; 5 mg cholesterol; 210 mg sodium; 26 g carbohydrates; 3 g fiber; and 4 g protein.