Quick and Easy Stuffed Peppers

Name: Quick and Easy Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large red bell peppers, halved and seeded; 1 (8 ounce) can stewed tomatoes, with liquid; ⅓ cup quick-cooking brown rice; 2 tablespoons hot water; 2 medium (4-1/8" long)s green onions, thinly sliced; ½ cup frozen corn kernels, thawed and drained; ½ (15 ounce) can kidney beans, drained and rinsed; ¼ teaspoon crushed red pepper flakes; ½ cup shredded mozzarella cheese; 1 tablespoon grated Parmesan cheese

Rating: 4.36 stars

127 Ratings
90 Reviews
11 Photos

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.

By Anonymous

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

179.1 calories; protein 9.2g 18% DV; carbohydrates 27.6g 9% DV; fat 4.4g 7% DV; cholesterol 12.2mg 4% DV; sodium 351.9mg 14% DV. Full Nutrition

Reviews (90)

Most helpful positive review

ZENDELLE

07/28/2005

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. Read More

Helpful

(76)

Most helpful critical review

A7HENA

07/02/2003

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. Read More

Helpful

(12)

127 Ratings

5 star values: 64
4 star values: 50
3 star values: 10
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ZENDELLE

07/28/2005

Helpful

(76)

K. Wallace

03/07/2008

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! Read More

Helpful

(62)

Shady B

06/09/2003

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 Read More

Helpful

(41)

SWEET BABOO

01/12/2003

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. Read More

Helpful

(25)

Becky

11/09/2007

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. Read More

Helpful

(23)

CJ McD

05/01/2009

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. Read More

Helpful

(13)

1TEXASLIZARD

11/19/2002

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 Read More

Helpful

(12)

A7HENA

07/02/2003

Helpful

(12)

Lindsey

03/02/2008

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

Helpful

(10)

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Nutritional Information

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4
Calories: 179.1

% Daily Value *

protein: 18 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 26 %

sugars:

fat: 7 %

saturated fat: 11 %

cholesterol: 4 %

vitamin a iu: 59 %

niacin equivalents: 25 %

vitamin b6: 19 %

vitamin c: 186 %

folate: 13 %

calcium: 14 %

iron: 13 %

magnesium: 10 %

potassium: 11 %

sodium: 14 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.