Vegetarian

Cheese-topped veggie supper takes 10 minutes to prepare.

Cheese-topped veggie supper takes 20 minutes to cook.

Cheese-topped veggie supper makes 5 servings.

The ingredients for Cheese-topped veggie supper are:

1 cup instant brown rice
1 cup water
2 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 medium green bell pepper, chopped (1 cup)
1/2 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp pepper
2 med. tomatoes, coarsely chopped (2cups)
1 med. zucchini, coarsely chopped (1 cup)
15 oz can kidney beans, rinsed and drained
1 cup shredded red. fat cheddar cheese (4oz)

Here is how you make Cheese-topped veggie supper:

1. Cook rice in water as directed on package.2. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring frequently. Add bell pepper, oregano, salt and pepper; cook about 5 minutes or until bell pepper is crisp-tender, stirring frequently.3. Add cooked rice, tomatoes, zucchini and kidney beans; mix well. Bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.Makes 5 1-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user CLEWIS0607.

The nutritional information for Cheese-topped veggie supper is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 234.9

• Total Fat: 5.1 g
• Cholesterol: 4.7 mg
• Sodium: 421.2 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 7.0 g
• Protein: 12.9 g