Description
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
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4