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
- 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.
- 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.
- 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.
- Stuff the Peppers – Fill each pepper half evenly with the mixture. Cover with vented plastic wrap and microwave for 4 more minutes.
- 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
