Rice And Bean Stuffed Peppers Recipe

Name: Rice And Bean Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. frozen whole kernel corn; 1/4 c. chopped onion; 1 Tbsp. water; 1/2 c. herbed tomato sauce; 1/3 c. quick cooking rice (uncooked); 1/4 tsp. sugar; 1/8 tsp. pepper; 1 (8 oz.) can kidney beans; 1 bell pepper (large); 2 Tbsp. Mozzarella cheese

Servings: persons

1
In a large microwave casserole dish, combine corn, onion and water.
2
Microwave, covered, on High power for 2 minutes.
3
Stir in tomato sauce, uncooked rice, sugar and black pepper.
4
Microwave, covered, on High for 2 to 3 minutes, or until bubbly, stirring after 1 minute.
5
Stir in beans, drained.
6
Cover.
7
Set aside.
8
Cut pepper in half lengthwise.
9
Remove seeds and membranes.
10
Place pepper halves, cut side down, on microwave plate.
11
Cover with plastic wrap; open vent hole for steam.
12
Microwave on High for about 3 minutes or until nearly tender.
13
Drain.
14
Turn pepper halves, cut side up.
15
Mound rice mix into shells.
16
Microwave, covered, on High for 2 minutes.
17
Rotate dish 1/2 turn after first minute.
18
Sprinkle with shredded Mozzarella cheese after 2 minutes. Microwave another 30 seconds.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. frozen whole kernel corn, 1/4 c. chopped onion, 1 Tbsp. water, 1/2 c. herbed tomato sauce, and more.

Yes, Rice And Bean Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice And Bean Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions