Quick and Easy Stuffed Peppers recipe

4 servings

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

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.