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

Source: Midwest Living

Gallery

Recipe Summary

total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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; total fat 16g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 36mg; sodium 733mg; potassium 477mg; carbohydrates 31g; fiber 3g; sugar 7g; protein 14g; vitamin a 1069IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 343mg; iron 2mg.

Reviews