Quick and Easy Mexican Stuffed Peppers

Photo: Kristi Rimkus

Ingredients

2 large red bell peppers, halved and seeded

1 (8 ounce) can stewed tomatoes, with liquid

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

Preparation

Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.

In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.

Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.

Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

Nutrition information doesn’t include sour cream topping.

Calories: 179

Total Fat: 4.4g

Cholesterol: 12mg

Sodium: 352mg

Total Carbs: 27.6g

Dietary Fiber: 6.6g

Protein: 9.2g

Weight Watchers Points 3

Tools

Place your ad here
Loading...

About

Mexican spices and flavors are a favorite in my house. This recipe is one of my go-to meatless meals, although, you could easily add ground meat such as beef or chicken if you want a heartier meal.

Original recipe on allrecipes.com submitted by Jen.