Quick and Easy Stuffed Peppers

We love that word - easy. The peppers pre-cook in the microwave while you make the tomato, bean, corn, and green onion stuffing. When both are ready, stuff the peppers, and pop in the microwave again. Top with cheese. Easy!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 179 Calories

Ingredients

• 2 tablespoons hot water
• 1 tablespoon grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ¼ teaspoon crushed red pepper flakes
• 2 green onions, thinly sliced
• 2 large red bell peppers, halved and seeded
• 1 (8 ounce) can stewed tomatoes, with liquid
• ⅓ cup quick-cooking brown rice
• ½ cup frozen corn kernels, thawed and drained
• ½ (15 ounce) can kidney beans, drained and rinsed

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.