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- 4 mediumgreen and/or red sweet peppers
- 1 8.8ounce pouchcooked Spanish-style rice
- 1 14 1/2ounce canstewed tomatoes
- 4 1 ounce sliceMonterey Jack cheese with jalapeno peppers
- 1 ounce Parmesan cheese, shaved
- Fresh oregano (optional)
- 1 tablespoon olive oil
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.
- Servings Per Recipe 4,
- cal. (kcal) 319,
- Fat, total (g) 16,
- chol. (mg) 36,
- sat. fat (g) 8,
- carb. (g) 31,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 14,
- vit. A (IU) 1069,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 733,
- Potassium (mg) 477,
- calcium (mg) 343,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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