Quick and Easy Stuffed Peppers Recipe

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
• (15 ounce) can kidney beans, drained and rinsed
• cup frozen corn kernels, thawed and drained
• 2 green onions, thinly sliced
• teaspoon crushed red pepper flakes
• cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions:

1. Arrange the pepper halves in a 9-inch square glass baking dish. Cover the dish with plastic wrap and poke a few holes in the wrap for vents. Microwave until the peppers are tender, about 4 minutes. Set aside.
2. In a medium microwave-safe bowl, mix together the stewed tomatoes with their liquid, rice, and hot water. Cover with plastic wrap and microwave until the rice is tender, about 4 minutes. Carefully remove the plastic wrap.
3. Stir in the kidney beans, corn, green onions, and red pepper flakes. Re-cover with plastic wrap and microwave until everything is heated through, about 3 minutes.
4. Spoon the hot tomato mixture evenly into the pepper halves. Cover the baking dish with plastic wrap, poke holes for vents, and microwave for an additional 4 minutes.
5. Remove the plastic wrap and sprinkle the stuffed peppers with mozzarella and Parmesan cheese. Let them stand for 1 to 2 minutes until the cheese is melted.

Nutrition Facts (per serving):

• Calories: 179
• Total Fat: 4g (6% DV)
• Saturated Fat: 2g (11% DV)
• Cholesterol: 12mg (4% DV)
• Sodium: 352mg (15% DV)
• Total Carbohydrate: 28g (10% DV)
• Dietary Fiber: 7g (24% DV)
• Total Sugars: 6g
• Protein: 9g (18% DV)
• Vitamin C: 112mg (124% DV)
• Calcium: 136mg (10% DV)
• Iron: 2mg (13% DV)
• Potassium: 379mg (8% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.