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
- red bell peppers, halved and: 2 piece (seeded)
- stewed tomatoes, with liquid: 1 can (8 ounce can)
- quick-cooking brown rice: 0.33333 cup
- hot water: 2 Tbsp
- kidney beans: 0.5 can (15 ounce can, drained and rinsed)
- frozen corn kernels: 0.5 cup (drained)
- green onions: 2 piece (sliced)
- red pepper flakes: 0.25 tsp (crushed)
- mozzarella cheese: 0.5 cup (shredded)
- Parmesan cheese: 1 Tbsp (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Remove plastic wrap. Sprinkle stuffed peppers with mozzarella and Parmesan cheese. Allow to stand until cheese is melted, 1 to 2 minutes.
