Quick And Easy Stuffed Peppers

Ingredients

• Servings: 4
• 2 large red bell peppers, halved and seeded
• 1 (8 ounce) can stewed tomatoes, with liquid
• 1/3 cup quick-cooking brown rice
• 2 tablespoons hot water
• 2 green onions, thinly sliced
• 1/2 cup frozen corn kernels, thawed and drained
• 1/2 (15 ounce) can kidney beans, drained and rinsed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• arrange pepper halves in a 9 inch square glass baking dish. cover dish with plastic wrap. poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
• in a medium bowl, mix tomatoes and their liquid, rice, and water. cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
• stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. heat in the microwave for 3 minutes, or until heated through.
• spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. remove plastic, sprinkle with mozzarella cheese and parmesan cheese, and allow to stand 1 to 2 minutes before serving.