1 hour, 5 minutes*
1 hour, 25 minutes*
- Preheat oven to 400°F. Place peppers on a baking sheet. Bake 15 minutes. Remove from oven; let cool 5 minutes or until cool enough to handle. Cut off tops; remove ribs and seeds. Make a 3-inch slit down the center of each pepper; set aside.
- In a medium saucepan heat oil over medium heat. Add onion and garlic; cook and stir 3 to 5 minutes or until onion is softened. Add broth and rice; bring to boiling. Reduce heat to low; cover and cook 35 to 40 minutes or until rice is tender.
- Stir in shrimp, corn, cilantro, salsa and cumin; cook 5 to 7 minutes or until shrimp are heated through. Remove pan from heat; let cool slightly.
- Preheat broiler to high. Using a small spoon, fill peppers with rice mixture. Place peppers on baking sheet, filled side up. Sprinkle each with 1 tablespoon cheese. Broil 1 to 2 minutes or until cheese melts. Serve warm.
View all nutritional information
Calories 250, Calories Fat 80, Total Fat 9g, Saturated Fat 2g, Cholesterol 40mg, Sodium 390mg, Carbohydrate 33g, Protein 9g
|Calories (fat) extra||32|
|Total Fat (extra)||14|
|Saturated Fat (extra)||11|
|Vitamin A (extra)||17|
|Vitamin C (extra)||227|