by PJ Heath
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
Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased, shallow, microwave-safe dish. Cover and microwave on high until tender, 3-4 minutes.
Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high until rice is tender, 5-6 minutes.
Stir in the beans, corn, onions and pepper flakes; spoon into peppers.
Sprinkle with cheese. Microwave, uncovered, until heated through, 3-4 minutes.