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Categories:
kernel corn onion water tomato sauce cooking rice sugar pepper kidney beans bell pepper Mozzarella cheese
Viewed: 15 - Published at: 9 years agoIngredients
- 1/2 c. frozen whole kernel corn
- 1/4 c. chopped onion
- 1 Tbsp. water
- 1/2 c. herbed tomato sauce
- 1/3 c. quick cooking rice (uncooked)
- 1/4 tsp. sugar
- 1/8 tsp. pepper
- 1 (8 oz.) can kidney beans
- 1 bell pepper (large)
- 2 Tbsp. Mozzarella cheese
Method
- In a large microwave casserole dish, combine corn, onion and water.
- Microwave, covered, on High power for 2 minutes.
- Stir in tomato sauce, uncooked rice, sugar and black pepper.
- Microwave, covered, on High for 2 to 3 minutes, or until bubbly, stirring after 1 minute.
- Stir in beans, drained.
- Cover.
- Set aside.
- Cut pepper in half lengthwise.
- Remove seeds and membranes.
- Place pepper halves, cut side down, on microwave plate.
- Cover with plastic wrap; open vent hole for steam.
- Microwave on High for about 3 minutes or until nearly tender.
- Drain.
- Turn pepper halves, cut side up.
- Mound rice mix into shells.
- Microwave, covered, on High for 2 minutes.
- Rotate dish 1/2 turn after first minute.
- Sprinkle with shredded Mozzarella cheese after 2 minutes. Microwave another 30 seconds.
