Quick and Easy Stuffed Peppers recipe
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Ingredients
- 2 large red bell peppers, halved and seeded 1 (8 ounce) can stewed tomatoes, with liquid ⅓ cup quick-cooking brown rice 2 tablespoons hot water 2 green onions, thinly sliced ½ cup frozen corn kernels, thawed and drained ½ (15 ounce) can kidney beans, drained and rinsed ¼ teaspoon crushed red pepper flakes ½ cup shredded mozzarella cheese 1 tablespoon grated Parmesan cheese
Nutrition Info
- 179.1 caloriescarbohydrate: 27.6 gcholesterol: 12.2 mgfat: 4.4 gfiber: 6.6 gprotein: 9.2 gsaturatedFat: 2.1 gservingSize: -sodium: 351.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Stuffed Peppers
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.
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.