"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." — Jen
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red bell peppers, halved and seeded
1 (8 ounce) can
stewed tomatoes, with liquid
quick-cooking brown rice
green onions, thinly sliced
frozen corn kernels, thawed and drained
1/2 (15 ounce) can
kidney beans, drained and rinsed
crushed red pepper flakes
shredded mozzarella cheese
grated Parmesan cheese
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 make them more substantial. A great vegetarian main dish.
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. Other than it was good.
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 the stove a bit before I added in the tomatoes. I didn't use a microwave at all, but instead heated the peppers in the oven. I also added a little bit of garlic, black pepper, and cayenne pepper to the rice mix. This recipe was really really easy to make yet tasty... I am definitely going to make it in the future for company as a main dish. It's really hearty because of the beans, too!
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 Frank's red hot sauce. I used microwave to cook peppers, beans and corn. Cooked rice on stovetop and added all together. I baked in the oven at 325 for about 10 minutes then added cheese. I turned oven to warm until wife came home. She loved it. We froze remainder and looks like enough for 4 halves. Great easy recipe. Thanks Jen!!! Shady B
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 make more of the filling per pepper.
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 cumin, black pepper, and paprika. They turned out great! I will be making these again. Also.. using red/orange/yellow peppers makes all the difference. My fiance who normally hates stuffed peppers, liked these Thanks for the recipe.
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 little oomph and depth of flavor without complicating the recipe. As it says- quick and easy. Healthy and tasty. Great for summer's garden surplus. And busy families.
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 fiber and alternative form of protein with the combination of beans, rice, and cheese. I'm looking forward to sharing this recipe with friends and family. Thanks for sharing it, Jen
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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