Stuffed Peppers

These stuffed peppers cooked in the microwave are a quick, simple, and good meal during a busy work week. You can use any color of pepper. Try using garbanzos instead of kidney beans for a variation of 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
• ½ (15 ounce) can kidney beans, drained and rinsed
• ½ cup frozen corn kernels, thawed and drained
• 2 green onions, thinly sliced
• ¼ teaspoon crushed red pepper flakes
• ½ cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions :

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.