5 medium red peppers, halved and seeded
1/3 cup onion, minced
1 clove garlic, minced
1 1/2 teaspoons olive oil
3 cups cooked rice
1 (10.5 ounce) can tomatoes with chilis, diced and undrained
1 (8.5 ounces) can whole kernel corn, drained
Vegetable cooking spray
1/3 cup cheddar cheese, shredded
Blanch peppers in boiling water, 2 to 3 minutes.
Drain, set aside.
Cook onion and garlic in oil in medium skillet over medium-high heat three minutes.
Combine rice, tomatoes with chilis, corn and onion mixture; mix well.
Spoon into pepper halves; place on baking sheet coated with cooking spray.
Sprinkle with cheese.
Bake at 350ºF for five to 10 minutes or until hot and cheese melts.