Craving a hearty, wholesome meal but short on time? Say hello to your new weeknight hero! These microwave stuffed peppers are a total game-changer, delivering all the flavor of the classic dish in under 30 minutes. We’re talking vibrant, tender bell peppers packed with a savory mix of black beans, corn, and brown rice. It’s proof that you don’t need an oven to create a stunning, satisfying, and incredibly easy vegetarian dinner.
Ingredients
• 4 large yellow sweet peppers
• 3 tablespoons / 45 ml water
• 1 15.25-ounce / 432 g can no-salt-added whole kernel corn, drained
• 1 15-ounce / 425 g can no-salt-added black beans, rinsed and drained
• 1 14.5-ounce / 411 g can diced tomatoes, undrained
• 1⁄2 cup / 120 ml salsa
• 1⁄2 teaspoon ground cumin or chili powder
• 1 8.8-ounce / 250 g pouch cooked brown rice
Instructions
1. Slice the tops off the sweet peppers and set them aside for garnish if you like. Remove and discard the seeds and membranes. Arrange the peppers cut-side up in a 2-quart square microwave-safe baking dish, add the water to the bottom of the dish, and microwave on high for about 8 minutes, or until they just begin to soften.
2. While the peppers are cooking, prepare the filling. In a medium bowl, combine the drained corn, rinsed black beans, undrained diced tomatoes, salsa, and cumin or chili powder. Heat the pouch of brown rice according to package directions, then stir the cooked rice into the bean and corn mixture until well combined.
3. Carefully remove the peppers from the microwave. Generously spoon the bean and rice filling into each softened pepper. Return the dish to the microwave and cook on high for about 4 more minutes, until the peppers are tender and the filling is heated all the way through. Serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 362
• Total Fat: 3 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 327 mg
• Carbohydrates: 76 g
• Fiber: 12 g
• Protein: 13 g
Pro Tips
• For a cheesy twist, sprinkle shredded Monterey Jack, cheddar, or a dairy-free alternative over the filling before the final 4-minute cook time.
• Elevate your dish with fresh garnishes like chopped cilantro, a dollop of sour cream or Greek yogurt, or slices of fresh avocado.
• Don’t love stuffed peppers? The filling is fantastic on its own served as a hearty dip with tortilla chips, wrapped in a warm tortilla for a quick burrito, or served over mixed greens for a taco salad.
• Feel free to swap the brown rice with another cooked grain like quinoa or farro for a different texture and nutritional profile.
FAQ
Q: How can I add more protein to these vegetarian stuffed peppers
A: This recipe already provides 13 grams of plant-based protein per serving from the black beans and brown rice. To easily increase the protein, you can mix in 1/2 cup of cooked quinoa or lentils with the filling, or top the finished peppers with a dollop of Greek yogurt.
Q: Are these microwave stuffed peppers vegan
A: Yes, this recipe is naturally vegan as written. The core ingredients are all plant-based. If you choose to add a cheesy topping, simply use your favorite brand of dairy-free shredded cheese to keep the entire dish vegan-friendly.
Q: Can I use different beans or grains in this recipe
A: Absolutely. This recipe is very versatile. You can easily substitute the black beans with pinto beans, kidney beans, or even chickpeas. For the grain, cooked quinoa, farro, or couscous are excellent alternatives to brown rice.
Q: How do I store and reheat leftover stuffed peppers
A: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a microwave-safe dish and heat on high for 1-2 minutes, or until the filling is warmed through.
