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
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

78
  1. 113 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

I was skeptical as I was preparing this meal, and surprised that it really was delicious. It was hearty enough without meat. I will make this again when I'm deciding to eat "meatless" but will...

This were really good and quick! I would have given this 5 stars, but I tasted the mixture before stuffing it into the peppers and thought it needed a little more flavor. So, I added a little cu...

As a previous review said, the recipe was good, but DOES need a bit more herb/spice. It's a great and tasty basic recipe with lots of room for improvisation. Adding salsa would give it a littl...

It was OK, other than the kidney beans not being cooked all the way. It was missing some spices though, kind of bland. Next time I will cook the beans longer and add some basil or something. O...

Yumyum and so easy to prepare! This recipe provided two "firsts" for me: 1)making stuffed peppers and 2)actually COOKING something in the microwave! Fantastic dish and a wonderful source of f...

- sooooo easy - tasty the next day - subed mariniated tofu for rice - easy to alter with ingredients on hand