Pronto Vegetarian Peppers
It is summer time! And they can be frozen for later.
2 large sweet red peppers
1 cup canned stewed tomatoes
1/3 cup instant brown rice (gluten free)
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 teaspoons crushed red pepper flakes
1/2 cup shredded part skim mozzarella cheese
1 tablespoon grated parmesan cheese
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.
2 servings. Enjoy!