Speedy Stuffed Peppers Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 large: Bell peppers, red, green, or yellow
8 ounce: Can stewed tomatoes, undrained
1/3 cup: Quick cooking brown rice,
2 tbsp: Hot water,
2: Green onions,
1/2 cup: Frozen corn kernels,
8 ounce: Can kidney OR garbanzo beans drained and rinsed,
1/4 tsp: Dried hot pepper flakes or to taste,
1/2 cup: Shredded mozzarella cheese,
1 tbsp: Parmesan cheese,
Directions:
Cut peppers in half lengthwise and discard seeds and membrane. Place
cut side down in a 9 inch glass baking dish or microwave safe
casserole and cover with vented plastic wrap. Cook on HIGH for 4
minutes.
While peppers are cooking, combine tomatoes, rice and water in a one
quart measuring cup or microwave safe bowl and cover tightly with
plastic wrap. Remove peppers from oven and set aside. Cook tomato
mixture at HIGH for 4 minutes. Check to see that rice is fully cooked.
While the tomato mixture cooks, thinly slice green onion. Place corn
in a strainer and run under hot water to thaw. Add beans to the
strainer and rinse under hot water.
Stir green onions, corn, beans and pepper flakes into tomato mixture
and cover with vented plastic wrap. Cook at HIGH power for 3 minutes.
Drain peppers and turn cut side up.
Spoon hot tomato mixture evenly into peppers, cover with vented
plastic wrap and cook on HIGH for 3 to 4 minutes or until hot.
Uncover and sprinkle with cheese. Let stand for 1 to 2 minutes OR
until cheese is melted.
Meatless
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 05 Mar 97 National
Cooking Echo
Source from luhu.jp
cut side down in a 9 inch glass baking dish or microwave safe
casserole and cover with vented plastic wrap. Cook on HIGH for 4
minutes.
While peppers are cooking, combine tomatoes, rice and water in a one
quart measuring cup or microwave safe bowl and cover tightly with
plastic wrap. Remove peppers from oven and set aside. Cook tomato
mixture at HIGH for 4 minutes. Check to see that rice is fully cooked.
While the tomato mixture cooks, thinly slice green onion. Place corn
in a strainer and run under hot water to thaw. Add beans to the
strainer and rinse under hot water.
Stir green onions, corn, beans and pepper flakes into tomato mixture
and cover with vented plastic wrap. Cook at HIGH power for 3 minutes.
Drain peppers and turn cut side up.
Spoon hot tomato mixture evenly into peppers, cover with vented
plastic wrap and cook on HIGH for 3 to 4 minutes or until hot.
Uncover and sprinkle with cheese. Let stand for 1 to 2 minutes OR
until cheese is melted.
Meatless
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 05 Mar 97 National
Cooking Echo
Source from luhu.jp