Ingredients
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2 teaspoons vegetable oil
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2 garlic cloves, finely chopped
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6 green onions, chopped
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1 cup long grain rice or 1 cup brown rice
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3 cups water
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2 teaspoons oregano, ground
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1 1/4 cups tomatoes, seeded and chopped
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1/2 cup parmesan cheese, grated
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1/4 teaspoon salt
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1/2 teaspoon fresh black pepper
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1/2 cup part-skim mozzarella cheese, grated
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4 large red bell peppers, cut in half on the lenght, white membrane removed
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1 cup corn kernel
Instructions
- In a saucepan, heat oil at medium heat. Add garlic and 2/3 of green onions. Cook for 1 minute. Add rice and cook, stirring, for 2 minutes. Add 2 cups water and oregano. Bring to boil. Reduce to low heat, cover and let simmer for 20 minutes or until rice is cooked.
- In the saucepan, add tomatoes, corn kernels, parmesan, salt, pepper and stir. Spread the rice garnish in bell peppers. In a big skillet, pour remaining water and add stuffed peppers. Cover and cook at medium-low heat for 17 to 20 minutes or until peppers are tender (add water if necessary).
- Sprinkle peppers with mozzarella cheese, cover and cook for 2 minutes or until cheese has melted. Sprinkle with remaining green onions.