Saturday, January 9, 2010

Stuffed Peppers

One of my favorite recipes so far. It came from this recipe on I thought they were excellent, but if you'd like some meat you could add some lean ground beef (or ground turkey)! Just as a small note, I doubled the filling (except for the onions), used Veggie Shreds instead of the mozzarella, and skipped the parm. It was also super fast since it was all done in the microwave!


  • 2 large red bell peppers, halved and seeded
  • 1 (8 ounce) can stewed tomatoes, with liquid
  • 1/3 cup quick-cooking brown rice
  • 2 tablespoons hot water
  • 2 green onions, thinly sliced
  • 1/2 cup frozen corn kernels, thawed and drained
  • 1/2 (15 ounce) can kidney beans, drained and rinsed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese

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.

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.

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.

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 (or Veggie Shreds) and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

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