Here's a meatless meal the whole crowd will love. Jalapeno pepper-seasoned Monterey Jack spices things up.

Source: Midwest Living

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total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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

319 calories; fat 16g; cholesterol 36mg; saturated fat 8g; carbohydrates 31g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 7g; protein 14g; vitamin a 1069IU; vitamin c 1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 16.1mcg; vitamin b12 0.4mcg; sodium 733mg; potassium 477mg; calcium 343.3mg; iron 2.3mg.
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