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

1. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
2. 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.
3. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through.