These stuffed peppers cooked in the microwave are a quick, simple, and good meal during a busy work week. You can use any color of pepper. Try using garbanzos instead of kidney beans for a variation of this recipe.
Ingredients
- 2 large red bell peppers , halved and seeded
- 1 , 8 ounce
- 0.33 cups quick-cooking brown rice
- 2 tablespoons hot water
- ½ , 15 ounce
- 0.5 cups frozen corn kernels , thawed and drained
- 2 greens onions , thinly sliced
- 0.25 teaspoons crushed red pepper flakes
- 0.5 cups shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Instructions
-
1
Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside.
-
2
Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap. Cook in the microwave until rice is tender, about 4 minutes.
-
3
Remove plastic wrap carefully. Stir in kidney beans, corn, green onions, and red pepper flakes. Re-cover the bowl with plastic wrap. Cook in the microwave until heated through, about 3 minutes.
-
4
Spoon hot tomato mixture evenly into pepper halves. Cover the baking dish with plastic wrap and poke holes for vents. Cook in the microwave for 4 minutes.
-
5
Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.
Nutrition Facts
Per serving
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