Quick and Easy Stuffed Peppers

Quick and Easy Stuffed Peppers

78

"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."

Ingredients

30 m servings 179 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

78
  1. 113 Ratings

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The first time I tried this I thought it was quite bland. The next time, I substituted salsa for the stewed tomatoes and loved it. I also doubled the stuffing ingredients for 3 large peppers, to...

This recipe was really good, although it needed more spices. I changed some things but I think I kept the recipe essentially the same. First, I used regular rice and so I started cooking it on t...

This was my 1st time for stuffed peppers. They turned out great. I used 1 14oz can crushed tomatoes and 1 14oz can kidney beans. Then I changed rice to 2/3 cup. I also added a few dashes of Fran...