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30-Minute Microwave Stuffed Peppers – vegetarian recipe
Stav Kogan

30-Minute Microwave Stuffed Peppers

A game-changing recipe for cheesy, Spanish-rice-filled stuffed peppers made in the microwave in just 30 minutes. The perfect, satisfying solution for a busy weeknight when you're craving a wholesome, home-cooked meal without the fuss.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 serving
Calories: 319
Ingredients Method Nutrition

Ingredients
  

  • 4 medium sweet peppers, a mix of red and green looks great
  • 2 tablespoons (30 ml / 1 fl oz) water
  • 1 8.8-ounce / 250 g (8.8 oz) pouch cooked Spanish-style rice
  • 1 14.5-ounce / 411 g (14.5 oz) can stewed tomatoes
  • 4 slices jalapeño Monterey Jack cheese, about 4 ounces / 113 g (4 oz)
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1/4 cup (1 ounce) / 28 g (0.99 oz) shaved Parmesan cheese
  • Fresh oregano sprigs, for garnish (optional)
  • 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.

Method
 

  1. Prep the Peppers: Quarter the sweet peppers lengthwise, removing the stems, seeds, and white membranes.
  2. Arrange them in a 2-quart square microwave-safe baking dish.
  3. 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.
  4. Prepare the Filling: While the peppers cook, heat the pouch of Spanish-style rice in the microwave according to the package directions.
  5. Drain the can of stewed tomatoes, making sure to reserve 2 tablespoons (30 ml / 1 fl oz) of the liquid.
  6. 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.
  7. Top with the slices of Monterey Jack cheese.
  8. Finish by arranging the remaining pepper quarters on top, cut-sides facing down.
  9. Microwave to Perfection: Drizzle the reserved 2 tablespoons (30 ml / 1 fl oz) of tomato liquid over the assembled peppers.
  10. 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.
  11. 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.

Nutrition

Calories: 319kcalCarbohydrates: 31gProtein: 14gFat: 16g

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