Rice And Bean Stuffed Peppers

• 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

1. In a large microwave casserole dish, combine corn, onion and water.
2. Microwave, covered, on High power for 2 minutes.
3. Stir in tomato sauce, uncooked rice, sugar and black pepper.
4. Microwave, covered, on High for 2 to 3 minutes, or until bubbly, stirring after 1 minute.
5. Stir in beans, drained.
6. Cover.
7. Set aside.
8. Cut pepper in half lengthwise.
9. Remove seeds and membranes.
10. Place pepper halves, cut side down, on microwave plate.
11. Cover with plastic wrap; open vent hole for steam.
12. Microwave on High for about 3 minutes or until nearly tender.
13. Drain.
14. Turn pepper halves, cut side up.
15. Mound rice mix into shells.
16. Microwave, covered, on High for 2 minutes.
17. Rotate dish 1/2 turn after first minute.
18. Sprinkle with shredded Mozzarella cheese after 2 minutes. Microwave another 30 seconds.

kernel corn, onion, water, tomato sauce, cooking rice, sugar, pepper, kidney beans, bell pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741282 (may not work)