You are here

Mexican Rice Stuffed Peppers

Microwave.Lady's picture
Ingredients
  Green pepper 2 Medium, cut in half lengthwise, seeded
  Water 2 Tablespoon
  Neufchatel cheese/Low-calorie cream cheese 2 Ounce
  Skim milk 1 Tablespoon
  Cooked brown rice 2 Cup (32 tbs)
  Chopped canned green chilies 1 Tablespoon
  Snipped fresh parsley 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Paprika 1 Teaspoon
Directions

Place green pepper halves in 9-inch square baking dish.
Add water.
Cover with plastic wrap.
Microwave at High for 6 to 8 minutes, or until tender.
Drain.
Set aside.
Place cheese in medium mixing bowl.
Microwave at 50% (Medium) for 30 seconds to 1 minute, or until cheese softens.
Add milk.
Stir until smooth.
Add rice, chilies, parsley and pepper.
Mix well.
Spoon mixture into pepper halves.
Sprinkle with paprika.
Cover with wax paper.
Microwave at 50% (Medium) for 4 to 6 minutes, or until heated through, rotating dish after half the time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.1
Average: 4.1 (12 votes)