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Quick and Easy Stuffed Peppers

Rated as 4.33 out of 5 Stars

"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."
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Ingredients

30 m servings 179 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 179 calories; 4.4 g fat; 27.6 g carbohydrates; 9.2 g protein; 12 mg cholesterol; 352 mg sodium. Full nutrition

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Reviews

Read all reviews 84
  1. 121 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

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...

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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