Yield: 2 servings
Ingredients
- 2 large sweet red peppers, halved lengthwise
- 1 cup canned stewed tomatoes
- 1/3 cup instant brown rice
- 2 tablespoons hot water
- 3/4 cup canned kidney beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 2 green onions, thinly sliced
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup shredded part-skim mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Directions
- Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
- In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.
- Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through.
Pronto Vegetarian Peppers, from TasteOfHome.com website, published in Taste of Home June/July 2009, p28 - Retained here so I don't lose it.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutrition Facts: 2 stuffed pepper halves equals 341 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein. |
|