recipe for stuffed peppers, best seasoning


  • 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
  1. 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.
  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.Β Stir green onions and corn and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
  3. 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.