Quick and Easy Stuffed Peppers recipe

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Ingredients

2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
⅓ cup quick-cooking brown rice
2 tablespoons hot water
2 green onions, thinly sliced
½ cup frozen corn kernels, thawed and drained
½ (15 ounce) can kidney beans, drained and rinsed
¼ teaspoon crushed red pepper flakes
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Nutrition Info

179.1 calories
carbohydrate: 27.6 g
cholesterol: 12.2 mg
fat: 4.4 g
fiber: 6.6 g
protein: 9.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 351.9 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.

  2. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.

  3. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.

  4. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

Recipe Yield

4 servings

Recipe Note

This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe.

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