How to make it

  • In 9-inch microwave-safe dish, arrange pepper halves. Cover with plastic wrap, poking hole for venting, or use dish with glass cover offset for venting. Microwave 4 minutes on 50% or until tender (I like mine a little crisp).
  • Mix tomatoes with liquid, rice and water in a separate microwave-safe bowl; cover and microwave on High 4 minutes, or until rice has absorbed water.
  • Stir onion, corn, beans, and red pepper flakes into the tomato mixture. Microwave until heated through, approx 3 minutes on High.
  • Spoon mixture into prepared peppers, making the amounts as even as possible. Cover with plastic wrap with holes to vent or use glass cover,that is offset slightly to vent. Microwave 4 minutes,
  • Remove cover, sprinkle with cheeses, and allow to stand 1-2 minutes before serving.
  • Calories: 173 per serving.

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