Quick and Easy Mexican Stuffed Peppers
By: Kristi Rimkus
Published: Thursday, December 10, 2009 - 3:59pm

Ingredients




2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
 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

Preparation

1 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. 2 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. 3 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. 4 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. 5 Nutrition information doesn’t include sour cream topping. 6 Calories: 179 7 Total Fat: 4.4g 8 Cholesterol: 12mg 9 Sodium: 352mg 10 Total Carbs: 27.6g 11 Dietary Fiber: 6.6g 12 Protein: 9.2g 13 Weight Watchers Points 3

About


Mexican spices and flavors are a favorite in my house. This recipe is one of my go-to meatless meals, although, you could easily add ground meat such as beef or chicken if you want a heartier meal.
Original recipe on allrecipes.com submitted by Jen.