Who doesn’t love the comforting, savory goodness of stuffed peppers? But let’s be honest, they can be a bit of a project. That’s where this game-changing recipe comes in! We’re ditching the long oven bake time and using the magic of the microwave to get these cheesy, Spanish-rice-filled beauties on your table in just 30 minutes. It’s the perfect, satisfying solution for a busy weeknight when you’re craving a wholesome, home-cooked meal without the fuss.
Ingredients
• 4 medium sweet peppers, a mix of red and green looks great
• 2 tablespoons / 30 ml water
• 1 8.8-ounce / 250 g pouch cooked Spanish-style rice
• 1 14.5-ounce / 411 g can stewed tomatoes
• 4 slices jalapeño Monterey Jack cheese, about 4 ounces / 113 g
• 1 tablespoon / 15 ml olive oil
• 1/4 cup / 1 ounce / 28 g shaved Parmesan cheese
• Fresh oregano sprigs, for garnish (optional)
Instructions
1. Prep the Peppers: Quarter the sweet peppers lengthwise, removing the stems, seeds, and white membranes. Arrange them in a 2-quart square microwave-safe baking dish. Add the water, cover the dish with parchment paper, and microwave on high for about 4 minutes, turning the dish once halfway through. The peppers should be crisp-tender. Carefully remove the peppers from the dish, drain any excess water, and set them aside.
2. Prepare the Filling: While the peppers cook, heat the pouch of Spanish-style rice in the microwave according to the package directions. Drain the can of stewed tomatoes, making sure to reserve 2 tablespoons of the liquid.
3. Assemble and Layer: In the same baking dish, create your layers. Start with half of the pepper quarters, cut-sides facing up. Evenly spread the cooked rice over the peppers, followed by the drained stewed tomatoes. Top with the slices of Monterey Jack cheese. Finish by arranging the remaining pepper quarters on top, cut-sides facing down.
4. Microwave to Perfection: Drizzle the reserved 2 tablespoons of tomato liquid over the assembled peppers. Cover again with parchment paper and microwave on high for 5 to 6 minutes, turning the dish once, until everything is hot and the cheese is beautifully melted.
5. Garnish and Serve: Let the dish stand for 5 minutes before serving. Just before you dig in, drizzle with olive oil, sprinkle with shaved Parmesan cheese, and garnish with fresh oregano sprigs if desired.
Nutritional Information
• PER SERVING: 319 calories, 16 g total fat (8 g saturated fat), 36 mg cholesterol, 733 mg sodium, 31 g carbohydrates, 3 g fiber, 14 g protein.
Pro Tips
• Bulk it up by stirring in a cup of frozen corn or black beans with the rice for extra protein and fiber.
• Not a fan of spice? Swap the jalapeño Monterey Jack for classic cheddar, provolone, or a Mexican cheese blend.
• Assemble the peppers completely (through step 3) and refrigerate for up to 24 hours. When ready to eat, just add 1-2 minutes to the final cooking time.
• Elevate the finish with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, or a few dashes of your favorite hot sauce.
FAQ
Q: How can I add more protein to these vegetarian stuffed peppers
A: To easily boost the protein and fiber, the recipe suggests stirring in a cup of black beans or frozen corn with the rice. For an extra protein-rich finish, consider topping the finished dish with a dollop of Greek yogurt.
Q: Can I make these stuffed peppers vegan
A: Yes, you can adapt this recipe to be vegan. Simply replace the jalapeño Monterey Jack and shaved Parmesan with your favorite dairy-free cheese shreds and Parmesan alternative. Also, be sure to verify that your pouch of Spanish-style rice does not contain any animal-derived ingredients.
Q: Can I prepare these meatless stuffed peppers ahead of time
A: Absolutely. This recipe is perfect for meal prep. You can assemble the entire dish through step 3 (layering the peppers, rice, tomatoes, and cheese) and store it covered in the refrigerator for up to 24 hours. When you’re ready to eat, just add 1-2 minutes to the final microwave cooking time.
Q: What if I don’t like spicy cheese
A: No problem. The recipe is very flexible. You can easily swap the jalapeño Monterey Jack for a milder cheese like classic cheddar, provolone, or a Mexican cheese blend to suit your taste.
