Quick and Easy Stuffed Peppers Recipe - Bush’s Best

Quick and Easy Stuffed Peppers

Recipe By: Jen   Photo By: Jen
Write a Review | Read Reviews (57)
We love that word - easy. The peppers pre-cook in the microwave while you make the tomato, bean, corn, and green onion stuffing. When both are ready, stuff the peppers, and pop in the microwave again. Top with cheese. Easy!
 
  • Prep: 15 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 30 Minutes
 
4
 
 
  • 2 large red bell peppers, halved and seeded
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  • 1 (8 ounce) can stewed tomatoes, with liquid
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  • 1/3 cup quick-cooking brown rice
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  • 2 tablespoons hot water
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  • 2 green onions, thinly sliced
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  • 1/2 cup frozen corn kernels, thawed and drained
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  • 1/2 (15 ounce) can kidney beans, drained and rinsed
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  • 1/4 teaspoon crushed red pepper flakes
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  • 1/2 cup shredded mozzarella cheese
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  • 1 tablespoon grated Parmesan cheese
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  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.
  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.
  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.
  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.
Nutrition Information
 
 
More Reviews (57)
Reviewed By: Linda
We really liked this, but will spice it up more the next time I make it.
Reviewed By: DanielleAA
Very good but it takes more like 45 minutes to an hour!
Reviewed By: lau_orozco
Very good! I had to adjust the microwave times a little (I microwaved for less time than the recipe calls for), but it was quick, cheap and nutritious! I will definitely be making this on a regular basis.