Pronto Vegetarian Peppers |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. Renee Hollobaugh, Altoona, Pennsylvania Ingredients:
2 large sweet red peppers |
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. Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
2. Combine the tomatoes, rice and water in a small microwave-safe bowl. 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. Yield: 2 servings.
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