Rec: Quick And Easy Stuffed Peppers

2 large red bell peppers, halved and seeded
1 (8 oz) can stewed tomatoes, with liquid
1/3 cup quick-cooking brown rice
2 tablespoons hot water
2 green onions, thinly sliced
1/2 cup frozen corn kernels, thawed and drained
1/2 (15 oz) can kidney beans, drained and rinsed
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese



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 mixture. Heat in the microwave for 3 minutes, or
until heated through. Spoon hot tomato mixture 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, and allow to
stand 1 to 2 minutes before serving.



Serves 2 to 4