Easy stuffed peppers

    Easy stuffed peppers

    31saves
    30min


    116 people made this

    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.

    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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