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Pronto Vegetarian Peppers

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Pronto Vegetarian Peppers

Fall

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Description

In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil.

Ingredient:

  • 2 large sweet red peppers
  • 1 cup canned stewed tomatoes
  • 1/3 cup instant brown rice
  • 2 tablespoons hot water
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 green onions, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

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