About this recipe:A very fast and easy stuffed pepper recipe made in the microwave. This is perfect for busy nights, and is vegetarian to boot.
2 large red peppers, halved and seeded
1/2 (400g) tin whole plum tomatoes, with liquid
5 tablespoons quick-cooking brown rice
2 tablespoons hot water
2 spring onions, thinly sliced
8 tablespoons frozen sweetcorn kernels, thawed and drained
1/2 (400g) tin kidney beans, drained and rinsed
1/4 teaspoon crushed red chilli flakes
60g grated mozzarella cheese
1 tablespoon grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Arrange pepper halves in a glass baking dish. Cover dish with cling film. Poke a few holes in the cling film 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 cling film, and cook in the microwave for 4 minutes, or until rice is cooked.
Stir spring onions, sweetcorn, kidney beans and red chilli 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 cling film. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove cling film, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.
Try using chickpeas instead of the kidney beans for a variation on this recipe. You can also use green or yellow peppers, or a mixture.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.