Stuffed Red Peppers
Stuffed Red Peppers
Ingredients
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2 large red bell peppers, halved and seeded
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1 (8 ounce) can stewed tomatoes, with liquid
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1/3 cup quick-cooking brown rice
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2 tablespoons hot water
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2 green onions, thinly sliced
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1/2 cup frozen corn kernels, thawed and drained
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1/2 (15 ounce) can kidney beans, drained and rinsed
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1/4 teaspoon crushed red pepper flakes
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1/2 cup shredded mozzarella cheese
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1 tablespoon grated Parmesan cheese
Directions
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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.
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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 green 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, and allow to stand 1 to 2
minutes before serving.
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