RECIPE: Vegetarian Peppers

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. 


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