Categories: Peppers, Side

Ingredients

• 2 large bell peppers, halved and seeded
• 1 (8 oz) can stewed tomatoes, with liquid
• 1/3 cup quick cooking brown rice
• 2 tbs hot water
• 2 green onions, thinkly sliced
• 1/2 frozen corn kernels, thawed and drained
• 1/2 (15 oz) can kidney beans, drained and rinsed
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup shredded mozzarella cheese
• 1 tbs parmesan cheese

Directions

1. Arrange pepper halves in a 9 inch dquare glass baking dish. Cover with plastic wrap, poke a few holes in the plastic for vents, and heat 4 minutes in the microwave, or until tender.

2. 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.

3. Stir in the onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.

4. 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, allow to stnad 1-2 minutes before serving.

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