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Recipe : Entry # 4672
Margaret Richardson
Recipe Title
Rice and Sweet Pepper Bowl
Recipe Theme
Main Dishes
Wiregrass EC
4 medium green and or red sweet peppers
1 8.8-ounce package cooked Spanish-style rice
1 14.5-ounce can stew tomatoes
4 1-ounce slices Monterey Jack cheese
1-ounce Parmesan cheese, shaved
Fresh oregano, optional
Quarter pepper; remove stems, seeds and veins. Place in 2-quart square microwave-safe baking dish. Add 2 tablespoons water. Cover with parchment paper. Cook in microwave on high 4 minutes, until crisp-tender; turn dish once if no turntable. Remove peppers from dish; drain and set aside. Microwave rice according to package directions. Drain tomatoes, reserving 2 tablespoons liquid. In baking dish, layer half the peppers (cut sides up), then rice, drained tomatoes, Jack cheese and remaining peppers (cut sides down). Drizzle reserved tomato liquid. Cover with parchment. Microwave on high 5-6 minutes, turning once. Let stand 5 minutes. To serve, top with Parmesan and oregano. Serves 4.