2 Large Red Bell Peppers, Halved And Seeded
1 (8 Ounce) 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 Ounce) 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.
Save by using Hunt's Tomatoes and Serve with San Giorgio Pasta.
Prices Valid April 22, 2012 to April 28, 2012
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