Microwavable Stuffed Peppers

Serves: 2
Total Calories: 258


1 red bell pepper
4 ounces tomatoes, stewed with liquid
2 tablespoons quick cooking brown rice
2 teaspoons quick cooking brown rice
1 tablespoon water
1 , meduim green onion
1/4 cup corn, drained (if frozen thawed)
4 ounces kidney beans, drained
1/8 teaspoon red pepper flake, , crushed
1/4 cup mozzarella cheese, shredded
1 1/2 teaspoons Parmesan cheese, grated


1. Wash halved bell peppers and de-seed, slice green onion, thaw and drain corn kernels, drain and rinse kidney beans.
2. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap, poke holes in wrap, and heat 4 minutes in the microwave, or until tender.
3. In a medium bowl, mix tomatoes and their liquid, rice and water. Cover with plastic and cook in the microwave for 4 minutes or until rice is cooked.
4. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated.
5. Spoon hot tomato mixture evenly into pepper halves and cover with plastic wrap. Poke holes in wrap to vent steam and heat in the microwave 4 minutes.
6. Remove plastic, sprinkle with mozzarella and parmesan cheese. Allow to stand 1-2 minutes and serve.

Nutritional Facts:

Serves: 2
Total Calories: 258
Calories from Fat: 68

This Microwavable Stuffed Peppers recipe is from the Cook'n in College Cookbook. Download this Cookbook today.

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