Quick and Easy Stuffed Peppers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe. Ingredients:
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 |
Directions:
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.
2. 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. 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. 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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