Rice and Sweet Pepper Bowl
medium green and/or red sweet peppers
8.8 ounce pouch cooked Spanish-style rice
14 1/2 ounce can stewed tomatoes
1 ounce slice Monterey Jack cheese with jalapeno peppers
ounce Parmesan cheese, shaved
Fresh oregano (optional)
tablespoon olive oil
- 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.
- 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(Rice and Sweet Pepper Bowl)
- Per serving:
- 319 kcal cal.,
- 16 g fat
- (8 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 36 mg chol.,
- 733 mg sodium,
- 31 g carb.,
- 3 g fiber,
- 7 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet