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Quick and Easy Stuffed Peppers

Quick and Easy Stuffed Peppers

Cost $10, save $15

  • 20 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 2 large red bell peppers, halved and seeded
    • 🌽 ½ cup frozen corn kernels, thawed and drained
    • 🧅 2 green onions, thinly sliced

  • Canned Goods

    • 🍅 1 (8 ounce) can stewed tomatoes, with liquid
    • ½ (15 ounce) can kidney beans, drained and rinsed

  • Grains

    • ⅓ cup quick-cooking brown rice

  • Spices and Seasonings

    • 2 tablespoons hot water
    • ¼ teaspoon crushed red pepper flakes

  • Cheese

    • 🧀 ½ cup shredded mozzarella cheese
    • 🧀 1 tablespoon grated Parmesan cheese

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

179

Calories

  • 9
    Protein
  • 28
    Carbs
  • 4
    Fats

💡 You can switch kidney beans with garbanzo beans for variety.For a more robust flavor, consider adding spices like cumin or smoked paprika.Allow the pepper mixture to cool slightly before serving to make it easier to handle.