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200 Calories or Less per Serving - Vegetarian

1 of

Quick and Easy Stuffed Peppers

By: Jen

"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."

Rate/Review | Read Reviews (67)

5,296 Saves

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.
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.
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.
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.