Name: Quick and Easy Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Red bell peppers, halved and seeded - 2 large; Stewed tomatoes, with liquid - 1 (8 ounce) can; Quick-cooking brown rice - ⅓ cup; Hot water - 2 tablespoons; Green onions, thinly sliced - 2; Frozen corn kernels, thawed and drained - ½ cup; Kidney beans, drained and rinsed - ½ (15 ounce) can; Crushed red pepper flakes - ¼ teaspoon; Shredded mozzarella cheese - ½ cup; Grated Parmesan cheese - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quick and Easy Stuffed Peppers

1. Red bell peppers, halved and seeded - 2 large

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

3. Quick-cooking brown rice - ⅓ cup

4. Hot water - 2 tablespoons

5. Green onions, thinly sliced - 2

6. Frozen corn kernels, thawed and drained - ½ cup

7. Kidney beans, drained and rinsed - ½ (15 ounce) can

8. Crushed red pepper flakes - ¼ teaspoon

9. Shredded mozzarella cheese - ½ cup

10. Grated Parmesan cheese - 1 tablespoon

How to cook deliciously - Quick and Easy Stuffed Peppers

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.