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Quick and Easy Stuffed Peppers

SUBMITTED BY: Jen  PHOTO BY: Allrecipes 

"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."
RECIPE RATING:
This recipe has been rated 66 times with an average star rating of 4.3
Read Reviews (45)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 large red bell peppers, halved and seeded
  • 1 (8 ounce) can stewed tomatoes, with liquid
  • 1/3 cup quick-cooking brown rice
  • 2 tablespoons hot water
  • 2 green onions, thinly sliced
  • 1/2 cup frozen corn kernels, thawed and drained
  • 1/2 (15 ounce) can kidney beans, drained and rinsed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

What to Drink?
Wine Sangiovese

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 7, 2008 by K. Wallace 
This recipe was really good, although it needed more spices. I changed some things but I think... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 12, 2003 by SWEET BABOO 
I was skeptical as I was preparing this meal, and surprised that it really was delicious. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 28, 2005 by ZENDELLE 
The first time I tried this I thought it was quite bland. The next time, I substituted salsa... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 9, 2003 by Shady B 
This was my 1st time for stuffed peppers. They turned out great. I used 1 14oz can crushed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 19, 2002 by 1TEXASLIZARD 
Yumyum and so easy to prepare! This recipe provided two "firsts" for me: 1)making stuffed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 2, 2008 by Lindsey 
- sooooo easy - tasty the next day - subed mariniated tofu for rice - easy to alter with... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 2, 2003 by A7HENA 
It was OK, other than the kidney beans not being cooked all the way. It was missing some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 12, 2003 by WAHINE2DAH 
This was quick and easy and tasted good - I added more red pepper flakes for more zing. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 9, 2007 by Becky 
This were really good and quick! I would have given this 5 stars, but I tasted the mixture... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 30, 2006 by Kalex 
Used salsa insted of stewed tomatoes, and used a couple cajun sausages insted of the kidney... MORE

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Nutritional Information
Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

  • Total Fat: 4.4g
  • Cholesterol: 12mg
  • Sodium: 352mg
  • Total Carbs: 27.6g
  •     Dietary Fiber: 6.6g
  • Protein: 9.2g

VIEW DETAILED NUTRITION

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