Ingredients

• 2 large red bell peppers , halved and seeded
• 1 , 8 ounce
• 0.33 cups quick-cooking brown rice
• 2 tablespoons hot water
• ½ , 15 ounce
• 0.5 cups frozen corn kernels , thawed and drained
• 2 greens onions , thinly sliced
• 0.25 teaspoons crushed red pepper flakes
• 0.5 cups shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Instructions

1. 1 Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
2. 2 Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
3. 3 Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
4. 4 Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
5. 5 Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.

Nutrition per serving