Ingredients
4
4 servings
- •2 large red bell peppers, halved and seeded
- •1 (8 ounce) can stewed tomatoes, with liquid
- •0.33333334326744 cup quick-cooking brown rice
- •2 tablespoons hot water
- •0.5 (15 ounce) can kidney beans, drained and rinsed
- •0.5 cup frozen corn kernels, thawed and drained
- •2 green onions, thinly sliced
- •0.25 teaspoon crushed red pepper flakes
- •0.5 cup shredded mozzarella cheese
- •1 tablespoon grated Parmesan cheese
Instructions
- Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
- Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
- Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
- Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
- Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 179
- Carbohydrate: 28g
- Fat: 4g
- Fiber: 7g
- Protein: 9g
- Sugar: 6g
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