Ingredients
2 large sweet red peppers1 cup canned stewed tomatoes1/3 cup instant brown rice2 tablespoons hot water3/4 cup canned kidney beans, rinsed and drained1/2 cup frozen corn, thawed2 green onions, thinly sliced1/8 teaspoon crushed red pepper flakes1/2 cup shredded part-skim mozzarella cheese1 tablespoon grated Parmesan cheese
Preparation
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 cheeses. Microwave, uncovered, until heated through, 3-4 minutes.
