Ingredients Jump to Instructions ↓

  1. 2 large red bell peppers, halved and seeded

  2. 1 (8 ounce) can stewed tomatoes, with liquid

  3. 1/3 cup quick-cooking brown rice

  4. 2 tablespoons hot water

  5. 2 green onions, thinly sliced

  6. 1/2 cup frozen corn kernels, thawed and drained

  7. 1/2 (15 ounce) can kidney beans, drained and rinsed

  8. 1/4 teaspoon crushed red pepper flakes

  9. 1/2 cup shredded mozzarella cheese

  10. 1 tablespoon grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


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