Speedy Weeknight Stuffed Peppers
Speedy Weeknight Stuffed Peppers offer tender red bells filled with a tomato-kissed rice mixture, creamy beans, and sweet pops of corn, all finished under a blanket of melty mozzarella and nutty Parmesan. The gentle heat from red pepper flakes balances the mellow vegetables, making this a comforting, satisfying option for busy evenings or casual dinners with family.
- Prep15 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Place the pepper halves in a 9-inch square glass baking dish. Cover the dish with plastic wrap and pierce a few holes for vents. Microwave until tender, about 4 minutes. Set aside.
- 2
In a medium microwave-safe bowl, combine the tomatoes with their liquid, rice, and hot water. Cover the bowl with plastic wrap. Microwave until the rice is tender, about 4 minutes.
- 3
Carefully remove the plastic wrap. Stir in the kidney beans, corn, green onions, and red pepper flakes. Cover the bowl again with plastic wrap. 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 and pierce holes for vents. Microwave for 4 minutes.
- 5
Remove the plastic wrap. Sprinkle the stuffed peppers with mozzarella and Parmesan cheese. Let stand until the cheese is melted, 1 to 2 minutes.
- Calories 146.49 kcal Moderate
- Protein 6.09 g Moderate
- Carbs 30.93 g Moderate
- Total Fat 1.65 g Low Source
- Saturated Fat 0.37 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 1.52 mg Low Source
- Sodium 254.2 mg Moderate
- Fiber 5.15 g Moderate
- Sugar 5.78 g Moderate
- Added Sugar 0.3 g Low Source
- Calcium 54.71 mg Low Source
- Iron 2.11 mg Moderate
- Potassium 491.5 mg Moderate
- Vitamin A 36.39 mcg_rae Low Source
- Vitamin C 74.15 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Tomatoes 🍅
- Onions 🧅