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Vegetable And Rice Pepper

vegetables, rice

1/2 teaspoon vegetable oil
1 clove garlic; minced
3 green onions; chopped
1/4 cup long-grain rice
1/2 cup water
1/2 teaspoon dried oregano
1/3 cup chopped seeded tomato
1/4 cup corn kernels
2 tablespoons grated Parmesan cheese
pinch (each) salt and pepper
1 large sweet red or yellow pepper
1/4 cup shredded mozzarella cheese

In saucepan, heat oil over medium heat; garlic and two-thirds of the green onions for 1 minute. Add rice; cook, stirring, for 2 minutes. Add water and oregano; cover and simmer over low heat for 20 minutes or until rice is tender. Stir tomato, corn, Parmesan cheese, salt and pepper into rice mixture. Cut red pepper in half lengthwise; remove seeds and ribs. Spoon in rice mixture. Place stuffed pepper in small skillet; pour in 1/2 cup water. Cover and cook over medium-low heat for 17 to 20 minutes or until pepper is tender, adding water to maintain level if necessary. Sprinkle with mozzarella cheese; cook, covered, for 2 minutes or until melted. Serve sprinkled with remaining onion.

Contributor: Canadian Living Magazine, November, 2001

Yield: 1 serving

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