Cajun Stuffed Peppers
4 green bell peppers
400g kidney beans, rinsed, drained
200g cooked brown rice
1 teaspoon Cajun spice mix
400g peeled, diced tomatoes with Italian herbs and garlic
50g grated nonfat mozzarella cheese
Cut off top of peppers. Hollow out seeds and veins. Mix beans, rice and spices in medium-sized mixing bowl. Fill peppers with this mixture and place in microwave proof container. Place 1/4 inch of water in the bottom of the container and cover. Microwave on high for 15 minutes, placing cheese on top the last 4 minutes. Serve with large tossed salad or raw veggie sticks.