Pronto Vegetarian Peppers
2,392 views · Published 15 February 2011 · 6:49 · Indexed 8 October 2026
Channel: CookingAndCrafting · 2011 · Howto & Style
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* 2 large sweet red peppers, halved lengthwise
* 1 cup canned Hunt's® 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
* Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
* In a small microwave-safe bowl, combine the tomatoes, rice and water. 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.
* Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.
Nutrition Facts: 2 stuffed pepper halves equals 341 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein.
Recipe found at Taste of Home.
