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MCR: Pronto Vegetarian Peppers

Source of Recipe

.
VE: MCR: Pronto Vegetarian Peppers

Taste of Home June/July 2009
15 reviews rate this recipe 4.5 of 5 stars.
Prep/Total Time: 25 min.
MAKES: 2 servings

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. —Renee Hollobaugh, Altoona, Pennsylvania

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

Directions:
1. Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.

2. Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.

3. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

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