Pronto Vegetarian Peppers

Side Dishes

In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil.

Average Rating: 4.454545

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.

Ingredients

2 large sweet red peppers
1 cup canned stewed tomatoes
1/3 cup instant brown rice
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 teaspoon crushed red pepper flakes
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Instructions

1. 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.
2. 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.
3. Sprinkle with cheeses. Microwave, uncovered, until heated through, 3-4 minutes.

Nutrition Facts

2 stuffed pepper halves: 341 calories, 7g fat (3g saturated fat), 19mg cholesterol, 556mg sodium, 56g carbohydrate (16g sugars, 11g fiber), 19g protein.