Rice And Bean Stuffed Peppers - cooking recipe

Ingredients

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

Preparation

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.