Home Recipes Ingredients Vegetables Peppers

Pronto Vegetarian Peppers

Name: Pronto Vegetarian Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 2 large sweet red peppers; 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

Add a Review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

Updated: Feb. 10, 2022

In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania

Pronto Vegetarian Peppers Recipe photo by Taste of Home

Next Recipe

Ingredients

2 large sweet red peppers
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

Directions

Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high until tender, 3-4 minutes.
Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high until rice is tender, 5-6 minutes. Stir in the beans, corn, onions and pepper flakes; spoon into peppers.
Sprinkle with cheeses. Microwave, uncovered, until heated through, 3-4 minutes.

Nutrition Facts

2 stuffed pepper halves: 341 calories, 7g fat (3g saturated fat), 19mg cholesterol, 556mg sodium, 56g carbohydrate (16g sugars, 11g fiber), 19g protein.

Pronto Vegetarian Peppers

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home