Photo: Markus Spiske
Quick and Easy Stuffed Peppers
10 ingredients
15 min + 15 min
4 servings
openrecipes
"This microwave recipe is quick and very simple, and is a good meal for a busy work week. You can use any color peppers you like. Try using garbanzos instead of the kidney beans for a variation on this recipe."
Estimated Nutrition (whole recipe, rough)
695
Calories
35g
Protein
16g
Fat
106g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large red bell peppers, halved and seeded
- 1 (8 ounce) can stewed tomatoes, with liquid
- 1/3 cup quick-cooking brown rice
- 2 tablespoons hot water
- 2 green onions, thinly sliced
- 1/2 cup frozen corn kernels, thawed and drained
- 1/2 (15 ounce) can kidney beans, drained and rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes