Recipe: Southwestern Pepper Cups

IMG_6068Anthony Brown, a culinary student in The FoodBank of Monmouth and Ocean Counties’ Culinary Arts Training Program, is one of 10 students in the class who will graduate this summer. Brown applied to this program after he was laid off from his previous job and looking for a career change. “This program gave me another opportunity to make a living,” he said. After the program ends, Brown hopes to expand his BBQ catering business, which he currently runs out of his Tinton Falls home. He recently prepared this delicious recipe at The B.E.A.T. Center in Toms River.

Southwestern Pepper Cups

Serves 5


5 green, yellow or red bell peppers (medium, halved and seeded)
⅓ cup onion (chopped)
1½ garlic cloves (chopped)
3 cups rice, cooked
1 can tomatoes with chilies (10½ oz, diced and drained)
1 can whole kernel corn (8½ oz, drained)
⅓ cup cheddar cheese, shredded


  1. Blanch peppers in boiling water for 2 to 3 minutes. Drain and set aside.
  2. Cook onion and garlic in oil in a medium skillet over medium high heat for 3 minutes.
  3. Combine rice, tomatoes with chilies, corn and onion mixture. Mix well.
  4. Spoon into pepper halves, place on baking sheet coated with cooking spray.
  5. Bake at 350°F for 10 minutes or until hot. Sprinkle with cheese.
  6. Bake again at 350° for 5 to 10 minutes or until hot and cheese melts.