Ingredients
2 large red bell peppers, halved and seeded
1 (8ounce) can stewed tomatoes, with liquid
1/3 cup quick-cooking brown rice
2 tablespoons hot water
2 green onions,sliced
1/2 cup frozen corn kernels, thawed and drained
1/2 can kidney beans, drained and rinsed
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Preparation
Arrange pepper halves in a 9 inch square glass baking dish.
Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
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.
Stir green onions, corn, kidney beans, and red pepper flakes into the tomato Sause. Heat in the microwave for 3 minutes, or until heated through.
Spoon hot tomato sause evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese.
