Spicy Microwave Stuffed Peppers with Mozzarella and Kidney Beans

Recipe Collection: Dinner

Spicy Microwave Stuffed Peppers with Mozzarella and Kidney Beans transform your weeknight dinners with a vegetarian dish that’s both quick and satisfying. Bursting with flavor from crushed red pepper flakes, these stuffed peppers are perfect for those seeking a hearty meal without the fuss. Ideal for American cuisine lovers, this recipe is also dairy-friendly, making it a great option for vegetarians.

The flavor profile combines the sweetness of bell peppers with the richness of mozzarella and kidney beans, making it versatile for various occasions. Perfect for a quick lunch or a cozy dinner, you can easily customize the filling with your favorite beans or spices.

Select this recipe from the easyChef Pro App, where you can explore countless other delicious options. With personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list that finds the best prices, meal planning has never been easier. Organize your ingredients and follow the step-by-step guide to create a fantastic meal today!

Overview

These quick and easy stuffed peppers are a perfect meal for busy weeknights. Prepared in the microwave, they offer a delightful combination of flavors with a zesty kick from crushed red pepper flakes. The dish is versatile, allowing you to experiment with different beans or even add a touch of your favorite spices.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 35 minutes

Ingredients

• 2 Large red bell peppers, sliced
• 8 Ounces (oz) can stewed tomatoes
• 0.33 Cups quick-cooking brown rice
• 2 Tablespoons (tbsp) hot water
• 0.5 15 Ounces (oz) can kidney beans, drained
• 0.5 Cups frozen corn kernels, drained
• 2 Green onions, sliced
• 0.25 Teaspoons (tsp) crushed red pepper flakes
• 0.5 Cups mozzarella cheese, shredded
• 1 Tablespoon (tbsp) Parmesan cheese, grated

Steps

1. Arrange the pepper halves in a 9-inch square glass baking dish. Cover with plastic wrap and poke a few holes for vents. Microwave until tender, about 4 minutes. Set aside.
2. In a medium microwave-safe bowl, mix together the stewed tomatoes, rice, and hot water. Cover with plastic wrap and microwave until the rice is tender, about 4 minutes.
3. Carefully remove the plastic wrap. Stir in the kidney beans, corn, green onions, and crushed red pepper flakes. Re-cover with plastic wrap and microwave until heated through, about 3 minutes.
4. Spoon the hot tomato mixture evenly into the pepper halves. Cover the baking dish with plastic wrap, poke holes for vents, and microwave for 4 minutes.
5. Remove the plastic wrap. Sprinkle the stuffed peppers with mozzarella and Parmesan cheese. Allow standing until the cheese is melted, 1 to 2 minutes.

Enjoy your zesty microwave stuffed peppers!