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Ingredients: Bell peppers, a can stewed tomatoes with liquid, quick-cooking brown rice, hot water, green onions thinly sliced, frozen corn kernels thawed and drained, crushed red pepper flakes, shredded mozzarella cheese and grated Parmesan cheese, Vargas Best Seasoning
- Arrange pepper halves in a 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.
- 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. Stir green onions and corn and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
- 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, Parmesan cheese and Vargas Best Seasoning, allow it to stand 1 to 2 minutes before serving.