Quick and Easy Stuffed Peppers
(from Julianne’s recipe box)
Source: All Recipes
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 2 large bell peppers, halved and seeded
- 1 (8 oz) can stewed tomatoes, with liquid
- 1/3 cup quick cooking brown rice
- 2 tbs hot water
- 2 green onions, thinkly sliced
- 1/2 frozen corn kernels, thawed and drained
- 1/2 (15 oz) can kidney beans, drained and rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup shredded mozzarella cheese
- 1 tbs parmesan cheese
Directions
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Arrange pepper halves in a 9 inch dquare glass baking dish. Cover with plastic wrap, poke a few holes in the plastic for vents, and heat 4 minutes in the microwave, or until tender.
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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.
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Stir in the onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
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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, allow to stnad 1-2 minutes before serving.