Speedy stuffed peppers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Bell peppers (red, green, or yellow) |
| 8 | ounces | Can stewed tomatoes, undrained |
| ⅓ | cup | Quick cooking brown rice |
| 2 | tablespoons | Hot water |
| 2 | Green onions | |
| ½ | cup | Frozen corn kernels |
| 8 | ounces | Can kidney OR garbanzo beans drained and rinsed |
| ¼ | teaspoon | Dried hot pepper flakes or to taste |
| ½ | cup | Shredded mozzarella cheese |
| 1 | tablespoon | Parmesan cheese |
Directions
Cut peppers in half lengthwise and discard seeds and membrane. Place cut side down in a 9 inch glass baking dish or microwave safe casserole and cover with vented plastic wrap. Cook on HIGH for 4 minutes.
While peppers are cooking, combine tomatoes, rice and water in a one quart measuring cup or microwave safe bowl and cover tightly with plastic wrap. Remove peppers from oven and set aside. Cook tomato mixture at HIGH for 4 minutes. Check to see that rice is fully cooked.
While the tomato mixture cooks, thinly slice green onion. Place corn in a strainer and run under hot water to thaw. Add beans to the strainer and rinse under hot water.
Stir green onions, corn, beans and pepper flakes into tomato mixture and cover with vented plastic wrap. Cook at HIGH power for 3 minutes.
Drain peppers and turn cut side up.
Spoon hot tomato mixture evenly into peppers, cover with vented plastic wrap and cook on HIGH for 3 to 4 minutes or until hot.
Uncover and sprinkle with cheese. Let stand for 1 to 2 minutes OR until cheese is melted.
Meatless
== Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Date: 05 Mar 97 National Cooking Echo Ä