Recipes‎ > ‎Untried‎ > ‎

Pronto Vegetarian Peppers

Yield: 2 servings


  • 2 large sweet red peppers, halved lengthwise
  • 1 cup canned stewed tomatoes
  • 1/3 cup instant brown rice
  • 2 tablespoons hot water
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 2 green onions, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese


  1. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high for 3-4 minutes or until tender.
  2. In a small microwave-safe bowl, combine the tomatoes, rice and water. Cover and microwave on high for 5-6 minutes or until rice is tender. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.
  3. Sprinkle with cheeses. Microwave, uncovered, for 3-4 minutes or until heated through. 

Pronto Vegetarian Peppers, from website, published in Taste of Home June/July 2009, p28 - Retained here so I don't lose it.
Editor's Note: This recipe was tested in a 1,100-watt microwave. 
Nutrition Facts: 2 stuffed pepper halves equals 341 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 556 mg sodium, 56 g carbohydrate, 11 g fiber, 19 g protein.