green or red sweet bell peppers
1 (8.8 oz)
pouch cooked spanish-style rice
1 (14 oz.)
4 (1 oz.)
pepper jack cheese
Quarter peppers; remove stems, seeds and ribs; place in a 2-quart square microwave-safe baking dish.
Add 2 Tbsp water; cover with parchment and microwave 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 Tbsp of liquid.
In a baking dish layer half the peppers (cut sides up), rice, tomatoes, Pepper Jack cheese and remaining peppers (cut sides down); drizzle reserved tomato liquid.
Cover with parchment; microwave on HIGH 5 to 6 minutes, turning once; let stand 5 minutes.
To serve, top with Parmesan and oregano; drizzle with olive oil.
Last Updated: Sat, Oct 16, 2010