Recipe Cupboard – Pronto Vegetarian Peppers

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!