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Rice and Sweet Pepper Bowl
Ingredients
- 4 medium green and/or red sweet peppers
- 1 8.8-oz. pouch cooked Spanish-style rice
- 1 14.5-oz. can stewed tomatoes
- 4 1-oz. slices Monterey Jack cheese with jalapeño peppers
- 1 oz. Parmesan cheese, shaved
- Fresh oregano (optional)
- 1 Tbsp. olive oil
Directions
1. Quarter peppers; remove stems, seeds, and ribs. Place in 2-quart square microwave-safe baking dish. Add 2 Tbsp. water. Cover with parchment. Microcook on high 4 minutes, until crisp-tender; turn dish once if no turntable. Remove peppers from dish; drain and set aside.
2. Microcook rice according to package directions. Drain tomatoes, reserving 2 Tbsp. liquid. In baking dish layer half the peppers (cut sides up), the rice, drained tomatoes, Jack cheese, and remaining peppers (cut sides down). Drizzle reserved tomato liquid. Cover with parchment. Microcook on high 5 to 6 minutes, turning once. Let stand 5 minutes. To serve, top with Parmesan and oregano; drizzle olive oil. Makes 4 servings.
Nutrition Facts
- Calories 319,
- Total Fat (g) 16,
- Saturated Fat (g) 8,
- Monounsaturated Fat (g) 3,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 36,
- Sodium (mg) 733,
- Carbohydrate (g) 31,
- Total Sugar (g) 7,
- Fiber (g) 3,
- Protein (g) 14,
- Vitamin C (DV%) 1.74,
- Calcium (DV%) 34,
- Iron (DV%) 13,
- Percent Daily Values are based on a 2,000 calorie diet
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Very good even without the jalapeno peppers - which I don't like. My family made a decision to go vegetarian once we learned about all the drugs animals are feed, not to mention the abuse they suffer in factory farming. This is a good veggie sidedish. Next time we are going to try to add cannellia beans for vegetable protein.
11/16/2009 09:59:30 AM Report AbuseVery good; everyone loved it! I did tweak it a little, though; added ground sirloin and chopped green onions. Will make again soon!
11/9/2009 10:18:33 PM Report Abuse