These stuffed peppers cooked in the microwave are a quick, simple, and good meal during a busy work week. You can use any color of pepper. Try using garbanzos instead of kidney beans for a variation of this recipe.
Ingredients:
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
⅓ cup quick-cooking brown rice
2 tablespoons hot water
½ (15 ounce) can kidney beans, drained and rinsed
½ cup frozen corn kernels, thawed and drained
2 green onions, thinly sliced
¼ teaspoon crushed red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese
Directions:
Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.
