Servings 6 | Prep time 25 mins. | Total time 1 hour 10 mins.
Equipment: Cutting board, Large mixing bowl, Can opener, 9 x 9 baking dish
Utensils: Knife, Measuring cups and spoons, Mixing spoon
1 cup non-fat dry milk
1 ½ cup cooked brown rice
1 cup shredded low-fat cheese
1 15 ounce can no salt added corn
1 onion, chopped
1/2 teaspoon black pepper
1 1/2 teaspoons garlic powder
3 medium green peppers cut in half, seeds and stem removed
1 15 ounce can no salt added chopped tomatoes, drained
Before you begin wash your hands, surfaces, utensils, and vegetables
Preheat over to 350 degrees.
In a large bowl, combine the eggs, non-fat dry milk, rice, cheese, corn, onion, black pepper, and garlic powder.
Place green pepper halves in a 9x9-inch baking dish.
Spoon mixture into pepper halves until very full. Pour tomatoes over peppers.
Bake for 40-45 minutes.
Calories 280 | Total Fat 7g | Sodium 260mg | Total Carbs 39g | Protein 18g
Recipe summited by
SNAP-Ed | Program Assistant
This institution is an equal opportunity provider. http://www.section508.gov/content/learn This material was funded by USDA’s Supplemental Nutrition Assistance Program —SNAP.