Rice & Sweet Pepper Bowl
4 medium green and/or red sweet peppers
1 (8.8 oz.) pouch cooked Spanish-style rice
1 (14.5 oz.) can stewed tomatoes
4 (1 oz.) slices Pepper Jack cheese
1 oz. Parmesan cheese
1 Tbsp. olive oil
Quarter peppers; remove stems, seeds and ribs; place in a 2-quart square microwave-safe baking dish.
Add 2 tablespoons water; cover with parchment and micrwave on HIGH 4 minutes, until crisp/tender.
Remove peppers from dish; drain and set aside.
Microwave rice according to package directions; drain tomatoes, reserving 2 tablespoons of liquid.
In the baking dish, layer half the peppers (cut sides up), rice, tomatoes, Pepper Jack cheese and remaining peppers (cut sides down); drizzle with reserved tomato liquid.
Cover with parchment; microwave on HIGH 5 to 6 minutes, let stand 5 minutes.
To serve, top with Parmesan cheese and oregano; drizzle with olive oil.
Pairs Well With
I found this recipe on the 'Better Homes & Gardens' website; it can be either a vegetarian dish, or you can add meat to it (I added ground sirloin...I mixed it in with the Spanish rice).