Quick and Easy Stuffed Peppers

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Why You’ll Love This Recipe

  • Time-Saving: The use of a microwave significantly reduces cooking time, allowing you to prepare a wholesome meal in just 35 minutes.

  • Nutritious and Flavorful: Packed with vegetables, beans, and brown rice, this dish provides a balanced and tasty meal.

  • Versatile: Easily adaptable to suit dietary preferences by substituting ingredients like garbanzo beans for kidney beans or adding different spices.

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

  • ½ (15-ounce) can kidney beans, drained and rinsed

  • ½ cup frozen corn kernels, thawed and drained

  • 2 green onions, thinly sliced

  • ¼ teaspoon crushed red pepper flakes

  • ½ cup shredded mozzarella cheese

  • 1 tablespoon grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Peppers: Arrange the red bell pepper halves in a 9-inch square glass baking dish. Cover with plastic wrap, venting with a few holes, and microwave until tender, approximately 4 minutes. Set aside.

  2. Cook the Rice: In a medium microwave-safe bowl, combine the stewed tomatoes (with liquid), quick-cooking brown rice, and hot water. Cover with plastic wrap and microwave until the rice is tender, about 4 minutes.

  3. Prepare the Filling: Carefully remove the plastic wrap from the rice mixture. Stir in the kidney beans, thawed corn, sliced green onions, and crushed red pepper flakes. Re-cover with plastic wrap and microwave until heated through, approximately 3 minutes.

  4. Stuff the Peppers: Evenly spoon the hot tomato and rice mixture into each pepper half. Cover the baking dish with plastic wrap, venting with holes, and microwave for an additional 4 minutes.

  5. Add Cheese and Serve: Remove the plastic wrap, sprinkle the stuffed peppers with shredded mozzarella and grated Parmesan cheese. Let stand for 1 to 2 minutes until the cheese melts. Serve warm.

Servings and Timing

  • Servings: This recipe yields 4 servings.

  • Preparation Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

Variations

  • Protein Alternatives: Substitute kidney beans with garbanzo beans or black beans for a different flavor profile.

  • Grain Options: Use quinoa or couscous in place of brown rice to vary the texture and nutritional content.

  • Cheese Choices: Try cheddar, Monterey Jack, or a dairy-free alternative to suit your taste and dietary needs.

  • Spice Level: Adjust the amount of crushed red pepper flakes or add chopped jalapeños to increase the heat.

Storage/Reheating

  • Storage: Place cooled stuffed peppers in an airtight container and refrigerate for up to 3 days.

  • Reheating: To reheat, microwave individual peppers on high for 1-2 minutes until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

1. Can I prepare these stuffed peppers in advance?

Yes, you can assemble the stuffed peppers ahead of time and refrigerate them. When ready to serve, simply reheat as directed.

2. Is it possible to bake these peppers instead of microwaving?

Absolutely. Preheat your oven to 375°F (190°C) and bake the stuffed peppers in a covered dish for about 25-30 minutes, or until heated through.

3. Can I freeze the stuffed peppers?

Yes, wrap each stuffed pepper individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.

4. What can I serve alongside these stuffed peppers?

They pair well with a fresh green salad, garlic bread, or a light soup.

5. How can I make this recipe vegan?

Omit the cheese or use a plant-based cheese alternative to make the recipe vegan-friendly.

6. Are there gluten-free options for this recipe?

Yes, ensure that all canned ingredients are labeled gluten-free, and the recipe will be suitable for a gluten-free diet.

7. Can I add meat to this recipe?

Certainly. Cooked ground beef, turkey, or chicken can be added to the filling mixture for additional protein.

8. How do I prevent the peppers from becoming too soft?

Be cautious not to overcook the peppers during the initial microwaving step to maintain their firmness.

9. Can I use fresh tomatoes instead of canned?

Yes, substitute the canned stewed tomatoes with an equal amount of chopped fresh tomatoes.

10. What other vegetables can I add to the filling?

Diced zucchini, mushrooms, or spinach make excellent additions to the filling mixture.

Conclusion

This Quick and Easy Stuffed Peppers recipe is a versatile and time-efficient dish that combines wholesome

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Quick and Easy Stuffed Peppers

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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Quick and Easy Stuffed Peppers are a delicious, time-saving meal made in just 35 minutes using a microwave. Filled with a hearty mixture of tomato-flavored rice, kidney beans, and corn, then topped with melted cheese, this recipe is perfect for busy weeknights.

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
  • ½ (15-ounce) can kidney beans, drained and rinsed
  • ½ cup frozen corn kernels, thawed and drained
  • 2 green onions, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Prepare the Peppers – Place bell pepper halves in a 9-inch square glass baking dish. Cover with vented plastic wrap and microwave for 4 minutes until tender. Set aside.
  2. Cook the Rice – In a microwave-safe bowl, mix stewed tomatoes (with liquid), brown rice, and hot water. Cover with plastic wrap and microwave for 4 minutes until rice is tender.
  3. Prepare the Filling – Uncover the rice mixture and stir in kidney beans, corn, green onions, and crushed red pepper flakes. Cover and microwave for 3 minutes until heated through.
  4. Stuff the Peppers – Fill each pepper half evenly with the mixture. Cover with vented plastic wrap and microwave for 4 more minutes.
  5. Add Cheese and Serve – Sprinkle mozzarella and Parmesan cheese over the peppers. Let stand for 1-2 minutes to melt. Serve warm.

Notes

  • Swap kidney beans with black beans or garbanzo beans for variation.
  • For extra spice, add chopped jalapeños.
  • Use cheddar, Monterey Jack, or dairy-free cheese alternatives.
  • To bake instead of microwave, cook at 375°F (190°C) for 25-30 minutes.
  • Store in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Microwave
  • Cuisine: American

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