Rice And Beans Stuffed Peppers(Microwave)
Colorful stuffed peppers filled with savory rice, beans, corn, and melted cheese, perfect for a quick, hearty vegetarian meal with bold flavors and satisfying textures.
Ingredients
Instructions
- In a one-quart microwave-safe casserole, combine corn, chopped onion, and water.
- Cover and cook on 100% power for 2 minutes.
- Stir in herbed tomato sauce, uncooked rice, sugar, and pepper.
- Cover and cook on High for 2 to 3 minutes or until bubbly, stirring after 1 minute.
- Drain the red kidney beans and stir them into the rice mixture.
- Cut the green pepper in half and remove seeds.
- Stuff each half with the rice and bean mixture.
- Top with shredded mozzarella cheese.
- Cover and microwave until the peppers are tender and the cheese is melted, about 2-3 minutes.
Tips & Substitutions
For added flavor, consider sautéing the onion before adding it to the mixture. You can substitute black beans for red kidney beans if desired, and use brown rice for a healthier option, though cooking time may vary. If you have fresh corn, use it instead of frozen for a sweeter taste. This dish can also be made vegan by omitting the mozzarella cheese.
Serving Suggestions
These stuffed peppers are great as a standalone meal but can be paired with a fresh salad or served alongside Mexican recipes for a complete feast. Consider serving with a dollop of sour cream or avocado slices for a creamy contrast. They also make for a delightful appetizer at parties.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high in 30-second intervals until heated through, adding a splash of water if the rice seems dry. This dish also freezes well; just make sure to let it cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Beans Stuffed Peppers(Microwave) contains roughly 437 calories, with 27g protein, 89g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (216% of the Daily Value), vitamin C (66% of the Daily Value), and protein (53% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, you can use any bell pepper color or even poblano peppers for a spicier kick. Just ensure they are large enough to hold the filling and adjust cooking times if necessary, as different peppers may vary in tenderness.
What if I don't have herbed tomato sauce?
If you don't have herbed tomato sauce, you can use plain tomato sauce and add your own herbs like oregano, basil, or Italian seasoning to enhance the flavor. This substitution will still give you a delicious filling for your stuffed peppers.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the peppers and microwave them when you're ready to serve. This makes it a convenient option for busy weeknights or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).