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Pronto Vegetarian Peppers

Total Time

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
Pronto Vegetarian Peppers Recipe photo by Taste of Home

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 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.

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