Easy vegetarian peppers

InPamsKitchen 

Stuffed peppers are a classic comfort food that typically require a bit of time to make. However, there is a faster way to cook them—right in the microwave.  

Microwave stuffed peppers filled with rice and topped with melted cheese make a hearty, nutritious, and satisfying meal without the wait of cooking them in the oven. It’s a perfect dish for a busy weeknight dinner and a wonderful way to celebrate Sukkot.  

Begin with fresh bell peppers— red and yellow are seasonally appropriate for autumn. Fill with rice and top off with cheese. The result is a balance of fresh vegetables, hearty grains, and warm gooey cheesy top. 

This version is particularly wonderful for seniors who want something simple, nourishing, and easy to prepare without a lot of fuss. It eliminates the need for bending over or lifting pans into the oven. Everything is prepared on the countertop in a microwave-safe dish that’s easy to handle. Additionally, using the microwave means less time spent in the kitchen which can be important for those who may tire easily or have mobility challenges. 

Seniors, busy families, college students, or anyone who wants a no-fuss meal will enjoy these delicious stuffed peppers both on the fall harvest festival of Sukkot and year-round. 

Easy Vegetarian Peppers 
Yield:  Serves 2 

Ingredients: 
1 cup instant white rice, uncooked* 
1/4 teaspoon dried basil 
1/4 teaspoon dried oregano 
1/4 teaspoon garlic powder 
1/4 teaspoon onion powder 
1/4 teaspoon paprika 
1 large red bell pepper 
1 large yellow bell pepper 
2/3 cup canned petite diced tomatoes, drained 
2 tablespoons chopped green onion 
1/3 cup frozen corn, thawed 
1 cup shredded pepper jack cheese, divided 

Directions: 

1. Cook rice in microwave according to package directions. Set aside. 

2. In a small bowl stir together the basil, oregano, garlic power, onion powder, and paprika. Set aside.  

3. Slice peppers in half lengthwise and remove the seeds. With the inside of the peppers facing up, place cut peppers in an ungreased shallow microwave-safe baking dish. Microwave on high (100% power) until slightly tender, 3-4 minutes. 

4. While the peppers are cooking, add the tomatoes, green onion, corn, and spice mixture to the rice. Stir to combine. 

5. Spoon the rice mixture into the peppers, dividing evenly among the peppers. 

6. Sprinkle cheese over the rice filled peppers. Microwave, uncovered for 3-4 minutes, until heated. 

7. Cover and store any leftovers in the refrigerator for up to 3 days.  

NOTE: This was tested in a 1200-watt microwave. Microwaves differ by size and age making it difficult to give a precise cooking time. Adjust cooking times and increase by 15 second intervals, as needed. Substitute with brown rice, if desired. 

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Glendale resident Pam Stein is a Chronicle food writer, known to thousands of online followers as the voice of InPamsKitchen. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok.