Rice & Sweet Pepper Bowl

Kimberly Kay


I found this recipe on the 'Better Homes & Gardens' website; it can be either a vegetarian dish, or you can add meat to it (I added ground sirloin...I mixed it in with the Spanish rice, which is the version shown in the picture).

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★★★★★ 1 vote
25 Min


4 medium
green or red sweet bell peppers
1 (8.8 oz)
pouch cooked spanish-style rice
1 (14 oz.) can(s)
stewed tomatoes
4 (1 oz.) slice
pepper jack cheese
1 oz
parmesan cheese
fresh oregano (optional)
1 Tbsp
olive oil


1Quarter peppers; remove stems, seeds and ribs; place in a 2-quart square microwave-safe baking dish.
2Add 2 Tbsp water; cover with parchment and microwave on high 4 minutes, until crisp-tender.
3Remove peppers from dish; drain and set aside.
4Microwave rice according to package directions; drain tomatoes, reserving 2 Tbsp of liquid.
5In a baking dish layer half the peppers (cut sides up), rice, tomatoes, Pepper Jack cheese and remaining peppers (cut sides down); drizzle reserved tomato liquid.
6Cover with parchment; microwave on HIGH 5 to 6 minutes, turning once; let stand 5 minutes.
7To serve, top with Parmesan and oregano; drizzle with olive oil.

About this Recipe

Course/Dish: Vegetables, Rice Sides
Other Tag: Quick & Easy