Quick and Easy Stuffed Peppers

Recipesfull introduces to you: Vegetarian Recipes. (Quick and Easy Stuffed Peppers). 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.

Brief

Prep 15 mins

Cook: 15 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Quick and Easy Stuffed Peppers

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

2 green onions

thinly sliced

½ cup frozen corn kernels

thawed and drained

½ (15 ounce) can kidney beans

drained and rinsed

¼ teaspoon crushed red pepper flakes

½ cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

Tips

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Quick and Easy Stuffed Peppers

Servings Per Recipe:4

Calories: 179.1

% Daily Value *

Protein: 9.2g 18%

Carbohydrates: 27.6g 9%

Dietary Fiber: 6.6g 26%

Sugars: 6.4g

Fat: 4.4g 7%

Saturated Fat: 2.1g 11%

Cholesterol: 12.2mg 4%

Vitamin A Iu: 2965.6IU 59%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.3mg 19%

Vitamin C: 111.7mg 186%

Folate: 53mcg 13%

Calcium: 135.6mg 14%

Iron: 2.3mg 13%

Magnesium: 27.7mg 10%

Potassium: 378.8mg 11%

Sodium: 351.9mg 14%

Thiamin: 0.2mg 18%

Calories From Fat: 39.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.