Easy stuffed peppers

    (118)
    30 min

    A very fast and easy stuffed pepper recipe made in the microwave. This is perfect for busy nights, and is vegetarian to boot.


    118 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Tips

    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

    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.

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    Reviews & ratings
    Average global rating:
    (118)

    Reviews in English (82)

    by
    73

    The first time I tried this I thought it was quite bland. The next time, I substituted salsa for the stewed tomatoes and loved it. I also doubled the stuffing ingredients for 3 large peppers, to make them more substantial. A great vegetarian main dish.  -  28 Jul 2005  (Review from Allrecipes US | Canada)

    by
    62

    This recipe was really good, although it needed more spices. I changed some things but I think I kept the recipe essentially the same. First, I used regular rice and so I started cooking it on the stove a bit before I added in the tomatoes. I didn't use a microwave at all, but instead heated the peppers in the oven. I also added a little bit of garlic, black pepper, and cayenne pepper to the rice mix. This recipe was really really easy to make yet tasty... I am definitely going to make it in the future for company as a main dish. It's really hearty because of the beans, too!  -  07 Mar 2008  (Review from Allrecipes US | Canada)

    by
    41

    This was my 1st time for stuffed peppers. They turned out great. I used 1 14oz can crushed tomatoes and 1 14oz can kidney beans. Then I changed rice to 2/3 cup. I also added a few dashes of Frank's red hot sauce. I used microwave to cook peppers, beans and corn. Cooked rice on stovetop and added all together. I baked in the oven at 325 for about 10 minutes then added cheese. I turned oven to warm until wife came home. She loved it. We froze remainder and looks like enough for 4 halves. Great easy recipe. Thanks Jen!!! Shady B  -  18 Apr 2003  (Review from Allrecipes US | Canada)

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