Quick and Easy Stuffed Peppers

Ingredients

• 15 ounce kidney beans drained and rinsed canned
• 8 ounce canned tomatoes with liquid canned
• 0.5 cup corn kernels frozen thawed drained
• 2  green onions thinly sliced
• 1 tablespoon parmesan cheese grated
• 0.3 cup quick-cooking brown rice 
• 2 large bell peppers red halved seeded
• 0.3 teaspoon pepper flakes red crushed
• 0.5 cup mozzarella cheese shredded
• 2 tablespoons water hot

Equipment

• bowl
• plastic wrap
• microwave
• glass baking pan

Directions

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.
4. Heat in the microwave for 3 minutes, or until heated through.
5. 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.
6. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.